Ingredients
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8 cups chopped fresh tomatoes
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1/2 cup chopped shallots
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1 teaspoon chopped garlic
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1 cup chopped Asian pear
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1 teaspoon saffron threads, steeped for 10 minutes in ½ cup warm unseasoned rice wine vinegar
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1 cup chopped celery
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1 cup chopped yellow pepper
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1/2 cup chopped fennel
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1 cup chopped, peeled cucumber
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10 basil leaves, chopped
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1/2 cup extra virgin olive oil
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1/2 teaspoon smoked paprika
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1 cup green grapes
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Juice and zest from one lemon
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1 liter vegetable stock
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Sea salt to taste
Directions
- Place all the soup ingredients into blender and blend until smooth. Chill and reserve.
- Brush the olive bread with olive oil and bake for five minutes or until crisp. Remove bread from oven and reserve.
- Garnish with: toasted crushed almonds, toasted olive bread.
- Cut each mozzarella ball in half. Place onto toasted olive bread and crushed almonds.
- Drizzle with extra virgin olive oil.
