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Chilled Tomato and Mozzarella Soup

Made at Le Caprice | Serves 4

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8 large ripe tomatoes

200g cherry tomatoes

200g mixed yellow and orange cherry tomatoes cut in half

200g buffalo mozzarella

1 red pepper, seeded and diced

4 spring onions chopped

 1 red chilli, seeded and roughly chopped

1 lime, juiced

1 small avocado, diced

1/2 bunch small basil

1 clove garlic, finely chopped

100ml extra virgin olive oil plus extra for garnishing

Freshly ground black pepper and sea salt for seasoning

Blend the large tomatoes, cherry tomatoes, red pepper, chilli, lime spring onion and garlic in a blender till smooth. Add the avocado, half of the basil and season to taste, slowly adding the olive oil and checking the seasoning. Once ready, remove and transfer to the fridge. Chill for 2-3 hours

To serve

Divide the soup into chilled soup bowls, scatter with yellow and orange cherry tomatoes, pieces of mozzarella, ripped basil and drizzle of olive oil.

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