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Cold Tomato Soup with Mozzarella Balls or Cream

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Cold Tomato Soup with Mozzarella Balls or Cream

The perfect cold tomato soup with mozzarella balls or cream recipe with a picture and simple step-by-step instructions.

  • 400 g Tomatoes
  • 4 tbsp Olive oil
  • 1 medium sized Onion
  • 2 Garlic cloves
  • 125 ml White wine
  • 500 ml Tomato juice
  • 2 tbsp Tomato paste
  • Salt
  • Pepper
  • Paprika
  • Rosemary fresh
  • Fresh thyme
  • Oregano
  • Sugar
  1. Dice the onions, finely chop the clove of garlic and sauté both in the hot oil. . Cut the tomatoes into eighths and add the onions. Also add tomato juice and tomato paste. Season with salt, pepper, paprika and herbs (pluck the fresh herbs with your fingers), simmer for about 10 minutes. Then pour in the wine, add sugar to taste and let it steep for another 5 minutes. Puree the soup with a hand blender and leave to cool in the refrigerator.
  2. After the soup has cooled down, put it in a soup bowl and serve with whipped cream or small mozzarella balls. The soup can also be served in an ice bed.
  3. Served with fresh baguette.
Dinner
European
cold tomato soup with mozzarella balls or cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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