Deconstructed Caprese Soup

• 4 large tomatoes
• 8 basil leaves
• 1 salt and pepper to taste
• 2 slices crusty bread, like Italian bread
• 2 slices mozzarella cheese
• 4 tablespoons balsamic vinegar, reduced
• 2 tablespoons extra virgin olive oil

1. Blanch the tomatoes about 2 minutes to soften. Remove, cool slightly, and run them through a food mill. Add to a large pot and heat to low.
2. Slice basil and add to the tomato. Stir.
3. Add salt and pepper to taste and heat through.
4. While soup is cooking, toast the bread lightly, then top with mozzarella cheese. Toast again until cheese is melted.
5. Drizzle the cheesy bread with reduced balsamic vinegar and slice into sticks.
6. Add the soup to two bowls and drizzle with olive oil.
7. Serve with cheesy bread sticks.

tomatoes, basil, salt, crusty bread, mozzarella cheese, balsamic vinegar, extra virgin olive oil

Taken from food52.com/recipes/30416-deconstructed-caprese-soup (may not work)