Cold Tomato Soup with Creamy Mozzarella

Here's the best example of the italian starter. Have a look!

Ingredients for tomato cream:

• Tomato 1kg
• Green celery 80gr
• Red onion 100gr
• Basil q.b.
• Extra virgin olive oil q.b.
• Garlic 2 cloves
• Salt&pepper

Ingredients for the mozzarella cream:

• Buffalo mozzarella 250gr
• Cream 150gr
• Extra virgin olive oil q.b.
• Salt&pepper

Ingredients for Pesto Genovese:

• Basil 100 gr
• Parmesan cheese (Grana Padano) 20gr
• Pine nuts 6gr
• Garlic 1 clove
• Extra virgin olive oil q.b. 

Process (tomato cream):

1. Braised celery and onion with the clove of garlic in olive oil, add tomatoes cutted into 4 and individuals from thei seeds. Add basil. Cook for 10 min then mix all in the blender with olive oil to obtain a fluid emulsion.

Mozzarella cream:

1. Cut the cheese into small cubes, put it in blender with cream, add olive oil and mix until a smooth cream, add salt and a bit of black pepper.

Pesto:

1. Wash the basil.
2. Put into a mortar(blender) the garlic, salt and pine nuts, basil leaves, cheese and olive oil. Mix until you get a smooth cream 
3. Put into small cups some tomato soup, mozzarella cream and finish with a bit of pesto!