You may recognise these ingredients as being the core of a classic Salad Caprese – tomatoes, mozzarella, basil and olive oil. This little variant keeps the classic ingredients and adds a twist, served warm as a soup!
1 red onion, finely sliced
2 x 400ml tins tomatoes
1 red pepper, deseeded and sliced
12 black olives, stoned – optional
Few sprigs of basil
Olive oil for cooking
2 x buffalo mozzarella
1. Take a medium saucepan and lightly cook the red onion in the olive oil until it begins to soften. Then remove from the heat and pour in the tins of tomatoes.
2. Briefly blitz the tomatoes with a hand blender to roughly chop them. Then add the sliced pepper and optional black olives. Return to the heat and bring to the boil. Then reduce the heat and simmer for 5 minutes, until the peppers just begin to soften.
3. To serve, spoon the ‘soup’ into a bowl and place half a Mozzarella in the middle. Garnish with a sprig or two of basil.
You can make this in advance and re-heat the tomatoes before serving to have a delicious dinner party starter. It’s equally delicious served cold
Serves 4 as a starter or 2 for a light lunch
Phase 2 fat meal