summery soup

This was our favourite first course of the holiday and like most of the best things it was really simple (and very refreshing.) I've managed to recreate it since getting back home and though 'simple' a bit of a fiddle but not overly so. For two you need about 500g of really flavoursome tomatoes which you skin ( fiddly ) and then de-seed ( fiddly. ) Put the seeds in a sieve as you scoop them out to keep the juices and then give them a good push down with a wooden spoon to extract every last bit of flavour ( I'm a Cancerian and can't stand waste ! ) Liquidise the flesh and juice together till smooth and then season with salt and pepper and chill in the coldest part of the fridge. When ready to eat, float some good mozzerella 'petals'on top. Drizzle with olive oil and scatter with fresh marjoram or basil. I added an ice cube too as you want it REALLY cold ... yum.