Recipe - Iced Mexican Chocolate Express

500 g Soft plum tomatoes; (seeded)
500 g Cherry tomatoes; (1/2kg)
300 ml Tomato juice; (One half pint)
3 tablespoon Balsamic vinegar
1 Clove garlic; (blanched in
water
; for 2 minutes)
1 small Basil leaves
4 tablespoon Basil and olive oil puree;
(60ml)
150 g Mixed tomatoes; (cherry,
yellow,
; plum) (5 oz)
150 g Mozzarella; (baby ones if
; possible) (5 oz)

Process the plum tomatoes in a blender with the cherry tomatoes, tomato
juice, balsamic vinegar and garlic and pass the mixture through a sieve.
Correct the seasoning to taste, adding a little balsamic vinegar if
necessary. Chill the soup in the freezer for 2030 minutes.

Serve in a soup plate with small slices of mozzarella, basil pureee, small
basil leaves and a selection of tomato juice.

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Converted by MM_Buster v2.0l.