Name: Obika's chilled organic tomato soup Recipe
Total time: 20 min
Yield: Serves 4 to 6
Ingredients: 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

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By Noelle Carter

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?

Jody Litvak

Los Angeles

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.

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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. 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.

Adapted from Obika Mozzarella Bar and Ristorante.