Dear SOS: The chilled tomato soup at the Obika Mozzarella Bar in Century City is bright, refreshing and delicious. Any chance they’d be willing to share?
Dear Jody: Tomato soup doesn’t get any more fresh, simple or fast than this. Essentially nothing more than a chilled puree of fresh tomatoes, this is one dish in which quality of the ingredients makes all the difference. Obika was happy to share its recipe, which we’ve adapted below.
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.
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