Buon appetito!
Caprese Soup
Ingredients
4 persons
- 0.5 onion, roughly chopped
- 0.5 cucumber, in coarse pieces
- 0.5 fennel, in chunky pieces
- 0.5 can of ELVEA Polpa di pomodoro
- 1 tablespoon pine nuts
- fresh basil
- 4 mini mozzarella balls
- pepper
- salt
- olive oil
Preparation
-
1
Put the pieces of onion, cucumber, and fennel into the blender. Add tomato pulp, pepper, and salt. Blend until smooth.
-
2
Toast the pine nuts in a dry pan without fat.
-
3
Pour the cold soup into small glasses. Sprinkle some pine nuts on top and place a miniature mozzarella ball in it. Finish with a basil leaf and a few drops of olive oil.
