A cold tomato orange soup prepared with fresh peeled tomatoes, orange juice and enriched with chunks of soft buffalo mozzarella and basil leaves.
What is this soup?
A simple flavorful cold summer soup to beat the heat.
This soup is like a Spanish cold gazpacho soup. it's served cooled.
This soup doesn't require cooking it, it can be prepared within 20 minutes.
The tomatoes are peeled by blanching them it hot water. So theoretically you don't even need a stovetop to prepare this amazing soup.
The soup tastes fresh, fruity and wholesome. The mozzarella chunks make it a filling light meal.
It's like heaving a caprese salad but in a form of a soup with orange notes.
I love this soup with croutons or toasted garlic butter bread.
A green salad with a simple vinaigrette makes a good side dish with this tomato orange soup.
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- Start by keeping a pot of water on the heat and once it is boiling add the Tomatoes in, so that they can blanche a minute long. The peeling should be easy once cooled down.
- Press the Oranges to get a pulpy juice and smash or blend the Tomatoes to a juice. Mix Orange and Tomato juice together.
- Season the mixture with Olive Oil, Salt, Pepper, Tabasco Sauce and Chilli Flakes and mix well. Keep the soup to cool for 50 minutes. Just before serving mix it all well through again, and prepare to cut the mozzarella sticks to add into the soup bowl. Fill it with the cold soup and garnish with Basil leaves.
- Serve chilled!
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