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Obika's chilled organic tomato soup

Time 20 minutes
Yields Serves 4 to 6
Obika’s chilled organic tomato soup
(Los Angeles Times)
1

Cut the tomatoes into large pieces. Puree the tomatoes in a blender or in a bowl using a hand blender until smooth and creamy. Strain to remove the seeds, if desired. Season to taste with salt and pepper (seasoning will vary depending on type and ripeness of the tomatoes). Chill the puree over an ice bath or refrigerate just until cold. Pour into individual bowls, drizzling over a little olive oil and garnishing with fresh basil leaves. Finish each with 5 to 6 croutons and a tablespoon of stracciatella di burrata.

Adapted from Obika Mozzarella Bar and Ristorante.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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