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 Mozzarellauser rating
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
For the Garnish
• Small basil leaves
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.