Caprese soup | The Gourmet Journal: Gastronomy Journal

A hot version of the popular Italian salad

Caprese is one of the best known salads in the world along with Caesar, Waldorf, Russian, Greek or the typical mixed salad.

It seems that its origin is found on the Italian island of Capri in the 1920sin particular in the restaurant of the Hotel Quisisana, to promote the vegetarian cuisine of Filippo Tommaso Marinetti’s Manifesto, which proposed to reduce the consumption of pasta towards lighter dishes and smaller portions.

Another theory states that it was devised for King Farouk of Egypt, who asked his kitchen team for a fresher dish after a hot day. What is clear is this this salad bears the colors of the Italian flag: red, white and green, tomato, mozzarella and basilessential ingredients of caprese.

A salad that we give a twist to a hot soup versionfollowing the same recipe and ending with a burrata, a fresh cow’s milk cheese with a creamier inside.

Caprese Soup and Acqua Panna


For the soup

  • 2 kg of tomatoes
  • 1 head of garlic
  • 2 medium onions
  • 1 liter of vegetable broth
  • 4 dried tomatoes
  • extra virgin olive oil
  • rosemary and thyme
  • Basil
  • Salt and pepper

For the batter

  • 100 g of stale bread
  • 1 dry chilli
  • Parsley
  • salt


  • 1 egg
  • 1 burrata
  • Fry oil

Step-by-step preparation

  1. Wash the tomatoes well and remove the upper green part.
  2. In a pan, combine the chopped tomatoes, the head of water cut in half, the red onions, rosemary and thyme, a nice splash of extra virgin olive oil, salt and pepper.
  3. Bake at 180 degrees for 25 minutes.
  4. In a saucepan, add a drizzle of olive oil and the roasted vegetables. Remove the rosemary branches.
  5. Add the vegetable broth, dried tomatoes, basil leaves, salt and pepper.
  6. Cook for 30 minutes over medium heat. Blend well until you get a very fine soup.
  7. Crush the stale bread together with the chilli, parsley and a pinch of salt.
  8. Cover the burrata in the beaten egg and bread with the previous preparation.
  9. Fry in very hot oil.
  10. Serve the caprese soup and accompany with the creamy burrata batter.

‘Harmonies in flavors and fragrances’. By Juan Munoz Ramos.

Minerality and flavor in pure creation, so I described this harmony with complicated aromas and textures a priori, but with an exquisite finish.

A soup version of salad – what a wonderful combination – and we’re more surprised every day. So that both the aromas and the flavors stand out and remain in our palate, therefore nothing better than a water with a singularity of Cream watera wonderful set.

Water Cream and Mendoza Purity Pepper
Water Cream and Mendoza Purity Pepper

And now what else? Well, a wine whose aromas may be familiar to us, but at the same time surprising. And he Moscatel Purity Dry Pepe Mendoza, a wonder of the pure arid land vineyards of Alicante that offers a symphony of aromas and flavors ideal to combine them with the sapidity of Acqua Panna and obtain basil, aromatic herbs, tomato and fresh mozzarella to create a set of aromas and textures easy to identify and enjoy. Because this is our goal, that the actual use of the Water-Wine-Plato trilogy is pleasant and brings us greater happiness. Through gastronomy, through the Mediterranean table, we will surely reach it.


  • As for tomatoes, you can use all types of tomatoes: pear, kumato, raf, beef heart … Always add cherry tomatoes, because they add sweetness and elegance to the soup.
  • You can replace the burrata with fresh mozzarella even if it’s not that creamy.

Step by step recipe: VEGETABLE CURRY

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Chef, sommelier and gastronomic consultant. Expert in Food and Beverage management in the Hospitality sector, he is immersed in consulting work for restaurants in the development of menus, wines, spirits and cost control. In turn, he assists numerous brands in the agri-food sector. His training in the service sector started at the School of Hospitality in Benalmádena, and then expanded his knowledge, studying the “Diploma in Food and Beverage Management” at CIOMijas and the “Professional Certificate of International Sommelier” of ESHOB. Manu Balanzino is passionate about the world of communication, and he founded the digital gastronomy newspaper, The Gourmet Journal, a reference magazine in the gastronomic field of which he directs. In addition, he is an expert gastronomy contributor in specialized magazines such as Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) and Diario Sur. On the radio he hosts the program “Momentos Gourmets” on COPE and on television he collaborates with Canal Cocina, RTV Marbella and Fuengirola TV.