By Noelle Carter
Los Angeles Times
June 1, 2013
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 purée 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.
Obika's chilled organic tomato soup
20 minutes, plus chilling time. Serves 4 to 6
2 pounds vine-ripened tomatoes
Salt and black pepper
4 to 6 tablespoons olive oil
Fresh basil leaves, for garnish
2 to 3 dozen croutons, for garnish
4 to 6 tablespoons stracciatella di burrata or burrata cheese, for garnish
Cut the tomatoes into large pieces. Purée 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 purée 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.
EACH OF 6 SERVINGS
Protein 3 grams
Carbohydrates 6 grams
Fiber 2 grams
Fat 14 grams
Saturated fat 3 grams
Cholesterol 9 mg
Sugar 4 grams
Sodium 21 mg
NOTE: Adapted from Obika Mozzarella Bar and Ristorante.
Copyright © 2015, Los Angeles Times