+
0 (0)

Categories: Healthy eating, Main courses, Soups, Vegetarian

Obika's chilled organic tomato soup

Obika's chilled organic tomato soup
Bob Chamberlin / Los Angeles Times

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? Jody Litvak Los Angeles -- Dear Jody: Tomato soup doesn't get any more fresh, ... Read more

Total time: 20 minutes, plus chilling time | Serves 4 to 6
Note: Adapted from Obika Mozzarella Bar and Ristorante.
  • 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

Step 1Cut 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.

Each of 6 servings:
Calories 164; 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.
Found a problem? Let us know at cookbook@latimes.com
More recipes in Healthy eating
Miso caper glazed salmon
Farro salad with mushrooms, dill and feta
Insalata tricolore
Albacore ceviche salad