Chilled tomato soup

By Claudio Aprile
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Ingredients

  • 8 cups chopped fresh tomatoes
  • 1/2 cup chopped shallots
  • 1 teaspoon chopped garlic
  • 1 cup chopped Asian pear
  • 1 teaspoon saffron threads, steeped for 10 minutes in ½ cup warm unseasoned rice wine vinegar
  • 1 cup chopped celery
  • 1 cup chopped yellow pepper
  • 1/2 cup chopped fennel
  • 1 cup chopped, peeled cucumber
  • 10 basil leaves, chopped
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1 cup green grapes
  • Juice and zest from one lemon
  • 1 liter vegetable stock
  • Sea salt to taste

Directions

  1. Place all the soup ingredients into blender and blend until smooth. Chill and reserve.
  2. Brush the olive bread with olive oil and bake for five minutes or until crisp. Remove bread from oven and reserve.
  3. Garnish with: toasted crushed almonds, toasted olive bread.
  4. Cut each mozzarella ball in half. Place onto toasted olive bread and crushed almonds.
  5. Drizzle with extra virgin olive oil.

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