Chilled Heirloom Tomato Soup

  • 1/2 cup chopped onion
  • 2 cloves garlic, crushed
  • 1 stick celery, roughly chopped
  • 1 medium carrot, peeled and chopped
  • 1 tablespoon olive oil
  • 1 pound very ripe red tomatoes, chopped
  • 1 cup tomato juice
  • 2 cups chicken or vegetable broth
  • 1 cup baby heirloom tomatoes (assorted colors) cut into halves
  • 4-5 small basil leaves
  • 1 ball mozzarella
  1. Pour the oil into a deep pan over medium-high heat, add the onion, garlic, celery and carrot and stir with a wooden spoon.
  2. Cook for about 5 minutes until all the vegetables are tender.
  3. Add the chopped tomatoes and cook, stirring from time to time, for 5 minutes, or until the tomatoes start to break down.
  4. Next, add the tomato juice and broth.
  5. Bring to a boil and reduce heat to a simmer.
    Remove the soup from the heat and blend to a smooth purée, strain and season with salt and pepper.
  6. Place the soup in the refrigerator and chill overnight.
  7. Divide the soup evenly into 4 chilled bowls.
  8. Place a thick slice of mozzarella in the center and garnish with the cut tomatoes and basil leaf.