Buffalo mozzarella, traditionally made from the milk of water buffalo, has an exquisite tangy edge. Shea Gallante ingeniously turns the cheese into a soup, liquefying it in a blender with the water it comes packed in and some fruity olive oil.Plus: More Soup Recipes and Tips
The tomato water can be refrigerated overnight. Bring to room temperature before using.
Look for imported Italian buffalo mozzarella, which comes packed in water in 500-gram plastic containers, at specialty markets and at cheese shops.
The shoulders of Mount Vesuvius, near Naples, are the home of the Coda di Volpe grape—so named because the long bunches resemble the tail of a fox. It's used for minerally, dry Lacryma Christi del Vesuvio whites, perfect for this savory soup.