Caprese soup

1.5 kg ripe tomatoes
5-6 tablespoons of olive oil
2 tablespoons balsamic vinegar
2 cloves of garlic
2 tablespoons chopped fresh basil
1 cup ricotta
1 cup basil pesto
1 pinch of salt

Caprese soup


Wash tomatoes and remove stems, then cut into cubes.
Place in a food processor chopped tomatoes, olive oil, vinegar, garlic and salt. Mix until homogenous. Keep refrigerated until serving.
Before serving divide into 4 bowls ricotta and pesto. Pour soup into bowls over the ricotta and pesto. Stir before eating.

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