- 1l tomato juice
- 1 whole roasted red pepper
- 1dl/0.2 cups sundried tomatoes
- 2 tbsp white wine or cooking wine
- 2 tbsp tomato ketchup
- 1 vegetable stock cube
- 1 chili, deseeded
- 2 garlic cloves, thinly sliced
- salt and pepper to taste
- 125g mozzarella
- 3 dl/1.2 cups packed fresh basil leaves
- ½ dl/0.2 cups olive oil
- a pinch of sea salt
Spicy tomato soup
Basil marinated mozzarella
Roasted pine nuts
Start by cutting the mozzarella into small bite-size pieces (2x2cm) and place them in a small bowl.
To make your basil oil, add fresh basil, olive oil and a pinch of salt to your blender (I use this one) or food processor and mix until you reach a puree-like texture. Pour the basil oil over the mozzarella and let it marinate while you make the tomato soup.
Cut the garlic, red pepper and sundried tomatoes into rough pieces. There’s no need to be thorough here as almost all ingredients will be blitzed in the blender.
Pour 1 liter of tomato juice into a big pot, add garlic, red pepper, sundried tomatoes, wine, vegetable stock cube, ketchup, the deseeded chili (this should stay whole so that it can easily be removed) and cook on a medium-high heat.
Let it simmer for a good 15 minutes before you remove the whole chili fruit and pour the rest of the soup into your blender or food processor. Blitz until you have a smooth texture without chunks. Pour the soup back into the pot and season with salt and pepper.
Serve hot with basil marinated mozzarella and a sprinkle of toasted pine nuts.