Iced Plum Tomato Soup With Basil And Mozzarella
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Superchefs | 1 | Servings |
INGREDIENTS
| 500 | g | Soft plum tomatoes, seeded |
| 500 | g | Cherry tomatoes, 1/2kg |
| 300 | Tomato juice, 1/2 pint | |
| 3 | T | Balsamic vinegar |
| 1 | Clove garlic, blanched in | |
| water | ||
| for 2 minutes | ||
| 1 | Basil leaves | |
| 4 | T | Basil and olive oil puree |
| 60ml | ||
| 150 | g | Mixed tomatoes, cherry |
| yellow | ||
| plum 5 oz | ||
| 150 | g | Mozzarella, baby ones if |
| possible 5 oz |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 342
Calories From Fat: 26
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 75.9mg
Potassium: 1674.6mg
Carbohydrates: 74.8g
Fiber: 10.4g
Sugar: 20.5g
Protein: 8.7g