Iced plum tomato soup with basil and mozzarella

1 servings

Ingredients

QuantityIngredient
500gramsSoft plum tomatoes; (seeded)
500gramsCherry tomatoes; (1/2kg)
300millilitresTomato juice; (1/2 pint)
3tablespoonsBalsamic vinegar
1Clove garlic; (blanched in water
; for 2 minutes)
1smallBasil leaves
4tablespoonsBasil and olive oil puree; (60ml)
150gramsMixed tomatoes; (cherry, yellow,
; plum) (5 oz)
150gramsMozzarella; (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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