Summer Tomato Broth with Mozzarella and Basil

This clear, light broth has a delicate flavour and, best of all, doesn't require any cooking
Summer Tomato Broth with Mozzarella and Basil
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Summer Tomato Broth with Mozzarella and Basil
August 04, 2019
Level Easy
Preparation Time 10 minutes (plus straining and chilling time)
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the tomato broth

1.8kg ripe red tomatoes
10g spinneysFOOD Fresh Basil, roughly torn
1 clove garlic, finely chopped
1 tbsp spinneysFOOD Fine Sea Salt
1 tsp spinneysFOOD Fine White Pepper, to taste

To serve

4 large, ripe red tomatoes, quartered
300g mozzarella balls, torn
20g spinneysFOOD Fresh Basil


  • 1

    To make the broth, place all the ingredients together in a food processor and blend on high to make a purée. Taste and add extra seasoning, if necessary

  • 2

    Place a wet muslin cloth or clean dishcloth in a fine sieve over a large bowl. Pour the tomato mixture into the cloth and bring all the ends in, tie with an elastic band or kitchen string and hang over the sieve and bowl for 3 hours or overnight

  • 3

    Taste and adjust the seasoning, if necessary. Pour the broth into an airtight container and place in the fridge for 1 hour, or until chilled

  • 4

    To serve, evenly distribute the tomato quarters, mozzarella balls and basil between four bowls and ladle in the chilled broth. Top with some cracked black pepper and serve immediately


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