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Iced Plum Tomato Soup With Basil And Mozzarella
Ingredients
- 500 gm Soft plum tomatoes, (seeded)
- 500 gm Cherry tomatoes, (1/2kg)
- 300 ml Tomato juice, (1/2 pint)
- 3 Tbsp. Balsamic vinegar
- 1 x Clove garlic, (blanched in water for 2 min)
- 1 sm Basil leaves
- 4 Tbsp. Basil and extra virgin olive oil puree, (60ml)
- 150 gm Mixed tomatoes, (cherry, yellow, plum) (5 ounce)
- 150 gm Mozzarella, (baby ones if possible) (5 ounce)
Directions
- Process the plum tomatoes in a blender with the cherry tomatoes, tomato juice, balsamic vinegar and garlic and pass the mix through a sieve.
- Correct the seasoning to taste, adding a little balsamic vinegar if necessary. Refrigeratethe soup in the freezer for 20-30 min.
- 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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