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Michael Hartnell This recipe brought to you by:

Michael Hartnell

Executive Chef, Le Caprice New York City.

Click here for more recipes and information about Chef Hartnell

Iced Plum Tomato Soup

With Basil and Baby Mozzarella
user rating
5.0 out of 5 stars(2)

Executive Chef Michael Hartnell of Le Caprice at The Pierre Hotel shares recipes from his menu of classic British dishes and new American recipes with an intercontinental flair.

Ingredients:

For the Soup

• 2 ½ pounds soft plum
  tomatoes, halved and seeded
• 2 ½ pounds cherry tomatoes
• 1 ¼ pints tomato juice
• 2 tablespoons balsamic vinegar
• 2 cloves of garlic, blanched
  in water for 2 minutes
• Salt and pepper

For the Garnish

• Small basil leaves
  (purple if possible)
• Basil and olive oil purée
• Mixed tomatoes (cherry,
  yellow, plum, etc.) cut into
  small pieces
• Mozzarella cheese, sliced
  small

Method:

1. Process plum tomatoes in a blender with cherry tomatoes, tomato juice, balsamic vinegar and garlic and pass the mixture through a fine sieve.
 
2. Correct seasoning to taste, adding a little more balsamic vinegar if necessary. Chill the soup in the freezer for 20-30 minutes.
 
3. Serve in a soup plate with small slices of mozzarella, basil purée, small basil leaves and a selection of tomato pieces.

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