Tomatoes & Mozzarella by Hallie Harron

Author:Hallie Harron [Harron, Hallie]
Language: eng
Format: epub
Publisher: Harvard Common Press

Summer Tomato Risotto Soup

Although we like to serve this Italian chilled soup as a first course, this is certainly substantial enough for a main course on a hot summer day. Serve with a big bowl of summer fruits and a tray of biscotti and you've got a winning lunch for friends.

Serves 6 to 8

5 cups diced ripe medium-size plum tomatoes (about 1½ pounds)

1 medium-size red onion, thinly sliced

1 large English cucumber, diced

1 cup shredded mozzarella cheese

½ cup diced store-bought roasted red peppers

4 cups homemade or store-bought chicken or vegetable broth

2 tablespoons store-bought basil or hot pepper oil

Few drops of red wine vinegar

Sea salt and freshly ground black pepper to taste

1 large bunch fresh basil, stemmed, and leaves torn into bite-size pieces

24 bocconcini or ciliegine mozzarella balls

For the rice

1 cup Arborio rice

3 cups homemade or storebought chicken broth

½ teaspoon sea salt

To make the rice, place the rice, broth, and salt in a medium-size saucepan and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook for 20 minutes. Turn off the heat and let the rice stand for 5 minutes to cook further. Remove the cover and let the rice cool slightly.

Place the tomatoes, onion, cucumber, shredded mozzarella, peppers, cooked rice, and broth in a large bowl. Season the mixture with the basil oil, vinegar, salt, and pepper. Cover and chill the soup for at least 2 hours and up to 3 days. If the rice has absorbed most of the liquid, add additional broth to thin it to a thick, soupy consistency.

Just before serving, slice the basil leaves into long shreds. Ladle the soup into bowls and garnish each bowl with the basil and 3 bocconcini balls. Serve immediately.

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