Cold Tomato Soup with Mozarella

Insalata Caprese or Tomato Mozarella is a popular appetizer around the whole world. When you are sitting outside on a hot summer day it, you feel like you are in Italy. This recipe is a liquid version of the tasty dish. However, this soup is cooked with a red beet which gives it an incredible dark red color and a hint of earthyness. Use the best ingredients you can find, it will make all the difference.
Michel Richard recommends adding a piece of pineapple to the soup if the tomatoes are not perfectly ripe.

Tomato Soup with Fresh Mozarella

Michel Richard: Happy in the Kitchen

(serves 4)

1/3 cup (80 ml) olive oil

1 1/2 cups (about 1 1/2 medium) finely chopped yellow onions

3 pounds ripe tomatoes, peeled and cut into 1 inch pieces

1 medium beet, peeled and cut into eights

2 sprigs thyme, 1 bay leaf, 1 small sprig rosemary (Bouquet Garni)

2 garlic cloves

Fine sea salt and ground black pepper

1/2 lemon

Garnishes

1 ounce (30 g) fresh mozarella, cut into 1/4 inch dice

1  cup dice (1/4 inch) peeled tomatoes

16 small basil leaves

Heat the oil in a medium pot over medium heat. Add the onions and cook for 5 to 7 minutes, stirring often, until translucent. Add the tomatoes, beet, and bouquet garni. Using a rasp grater, grate the garlic directly into the pot (or mince the garlic and add it). Season with salt and pepper. Reduce the heat to the lowest setting and cook, stirring occasionally, for 45 minutes. (I cooked my tomatoes on a low simmer with the lid on).

Remove the beet and bouquet garni. Save the beet for another use or discard; discard the bouquet garni. Transfer the tomato mixture to a food processor and blend until smooth. Strain into a bowl and let cool. Refrigerate, covered, until cold, or for up to a day.

Before serving, stir in lemon juice, Tabasco, and additional salt to taste. Divide soup among four soup bowls. Garnish with the cheese, diced tomatoes, and basil leaves.