Iced tomato soup with basil and mozzarella

This soup is gazpacho-like and ideal for the summer.  It requires no cooking and can be served as a starter, as an amuse bouche or as a canapé.

Preparation Time: 15 Mins

Total Time: 45 Mins

Ingredients

For 4 servings…

250 gms          Tomatoes  - red, quartered     

150 ml             Passata     

1 tbs               Vinegar  - malt        

                     Pepper      

                     Salt          

To garnish

200 gms          Mozzarella  - cut into 8 pieces  

70 gms            Tomatoes  - mixed colour - cut into small pieces     

10 gms            Basil leaves

2 tbs               Olive oil    

Method

Blend the quartered red tomatoes in a food processor with the passata and vinegar and a little seasoning until smooth.

Chill the soup in the freezer for 20-30 minutes or in a fridge overnight.

Serve in bowls with each with two pieces of mozzarella, the tomato pieces and basil leaves.  Drizzled with a little oil.

Wine recommendations

A delicate white wine.

Conventional

     Silvaner

Interesting

     Pinot Blanc

     Quincy

Adventurous

     Manzanilla Sherry