Iced plum tomato soup with basil and mozzarella
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Soft plum tomatoes; (seeded) |
| 500 | grams | Cherry tomatoes; (1/2kg) |
| 300 | millilitres | Tomato juice; (1/2 pint) |
| 3 | tablespoons | Balsamic vinegar |
| 1 | Clove garlic; (blanched in water | |
| ; for 2 minutes) | ||
| 1 | small | Basil leaves |
| 4 | tablespoons | Basil and olive oil puree; (60ml) |
| 150 | grams | Mixed tomatoes; (cherry, yellow, |
| ; plum) (5 oz) | ||
| 150 | grams | Mozzarella; (baby ones if |
| ; possible) (5 oz) | ||
Directions
Process the plum tomatoes in a blender with the cherry tomatoes, tomato juice, balsamic vinegar and garlic and pass the mixture through a sieve.
Correct the seasoning to taste, adding a little balsamic vinegar if necessary. Chill the soup in the freezer for 20-30 minutes.
Serve in a soup plate with small slices of mozzarella, basil pureee, small basil leaves and a selection of tomato juice.
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