Chilled plum tomato soup with basil and mozzarella

Serves 4

250g soft plum tomatoes, halved and seeded
250g cherry tomatoes
150 ml tomato juice
½ tbsp balsamic vinegar
½ clove of garlic, blanched in water for 2 minutes
Salt & pepper

For the garnish

Small basil leaves (purple if possible)
Basil and olive oil, puréed together
Mixed tomatoes, cherry, yellow, plum, cut into small pieces
Mozzarella, baby pieces

Place the plum tomatoes, cherry tomatoes, tomato juice, balsamic vinegar and garlic in a blender and blend together.  Pass the mixture through a fine sieve to remove seeds.  Correct the seasoning to taste, adding a little more balsamic vinegar if necessary.  Chill the soup in the freezer for 20-30 minutes.  Serve in a with small pieces of mozzarella, the basil and olive oil purée, small basil leaves, and a selection of tomato pieces.