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Ingredientes
- 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)
Direcciones
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1554g | |
| Calories 746 | |
| Calories from Fat 313 | 42% |
| Total Fat 35.68g | 45% |
| Saturated Fat 20.04g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 1845mg | 77% |
| Potassium 3210mg | 92% |
| Total Carbs 65.89g | 18% |
| Dietary Fiber 15.1g | 50% |
| Sugars 44.93g | 30% |
| Protein 45.55g | 73% |
