A great soup for the summer. Requires no cooking and can be made in a couple of minutes, yet it's very elegant.
1. In a blender, combine half of the tomatoes with the basil, olive oil, salt and pepper. Blend until the volume is reduced, then add the remaining tomatoes. Blend on high at least 1 minute, until the mixture is fully blended, smooth and frothy.
2. Pour into bowls, top with the mozzarella strips, and drizzle with oil. Garnish each soup with a leaf or two of additional basil. If you wish, chill the ungarnished soup in the refrigerator before serving.
I made this soup a day ahead of time and it held up pretty well in the fridge.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 147 | ||
Calories from Fat: 76 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 18.1mg | 6 % | |
Sodium 206.4mg | 7 % | |
Potassium 618.6mg | 16 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 7.5g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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