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|
|Calories from Fat: 76 (52%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 147
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