Iced Plum Tomato Soup with Baby Mozzarella and Basil

Name: Iced Plum Tomato Soup with Baby Mozzarella and Basil
Ingredients: 150 g mixed tomatoes, cherry, yellow, plum, etc., cut into small pieces; 150 g mixed tomatoes, cherry, yellow, plum, etc., cut into small pieces; 150 g mixed tomatoes, cherry, yellow, plum, etc., cut into small pieces; 150 g mixed tomatoes, cherry, yellow, plum, etc., cut into small pieces; small basil leaves (purple and green if possible); small basil leaves (purple and green if possible); 60 ml Basil Dressing; small basil leaves (purple and green if possible); 150 g mozzarella cheese (baby ones if possible); 150 g mozzarella cheese (baby ones if possible); salt and freshly ground black pepper; salt and freshly ground black pepper; 1 clove garlic, peeled and blanched in water for 2 minutes; 3 tsp balsamic vinegar; 300 ml tomato juice; 500 g cherry tomatoes; 500 g ripe plum or other well-flavoured tomatoes, halved and seeded; 500 g ripe plum or other well-flavoured tomatoes, halved and seeded

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

This eternally popular soup wasn’t originally made for the restaurant: it was a staple of the outside catering business. Mark Hix says we must have served it a thousand times before it finally appeared on the menu. It was an immediate success. It is simple to make but don’t be tempted to use anything other than ripe plum tomatoes or other well-flavoured ones. It is an intensely flavoured soup and therefore served i

Ingredients

Gluten-free
Vegetarian
Soup

Ingredients

Method