spring in my soup

Op 21 maart vieren we dat ons lente seizoen is geopend! Tijd om naar buiten te gaan, genieten van de zon en luisteren naar de vogels die hun hoogste lied zingen! En tijd om te koken uit het nieuwe Jamie magazine dat vanaf dan bij de abonnees ligt. Ik kan er nog niet veel over vertellen, behalve dat ie groen is, heel groen. Vol Hollandse recepten en leuke reportages. Dit is een van mijn favorieten, het is een caprese soep van tomaat met buffelmozzarella & basilicum. Buon Appetito!

PS, wil je het Nederlandse recept, mail me dan even via alaverdenius@gmail.com.

// english text & recipe see below photo
On March 21st we celebrate that spring season officially has started! Time to go outside, enjoy the sun and listen to the birds singing their balls off. And to start cooking with the new Jamie magazine issue, because subscribers will receive it that day! I can't say too much about it, but it is going to be green, very green. With loads of cool Dutch recipes and other cool features. This is one of my favorite ones, it's a caprese soup with buffalo mozzarella & basil. Buon appetito!

How to make

• 1kg mixed tomatoes
• 1 garlic bulb, cut in half widthways
• Extra-virgin olive oil
• 4 sundried tomatoes in oil, drained
• 1 tbsp soft brown sugar
• 50g basil leaves, plus a few extra to serve
• 1½ tbsp red wine vinegar
• 4 slices of sourdough bread
• 2 x 125g balls of buffalo mozzarella

1. Preheat the oven to 200C/gas 6. Place the tomatoes and garlic in a large roasting tray, drizzle with 1 tablespoon of olive oil and roast in the oven for 25 minutes, until the tomatoes have burst. Take out the tray and leave to cool slightly. 
2. Squeeze the roasted garlic from its skin and put into a blender with the roasted tomatoes, sundried tomatoes, sugar, basil, vinegar and 3 tablespoons of olive oil. Blitz until smooth, then transfer to a jug and set aside to come to room temperature.
3. Heat a griddle pan and chargrill the sourdough on both sides. Serve the soup at room temperature in shallow bowls, with half a torn mozzarella ball in the centre of each, topped with basil leaves, cracked black pepper and a drizzle of olive oil, with the bread on the side for dunking.Serve this soup at room temperature with some chargrilled ciabatta.