8 Ripe tomatoes (quartered and seeded)
3/4 cup Basil (freshly packed, additional for garnish)
1/4 cup Olive oil (additional for garnish)
Salt and pepper
4 slices Fresh mozzerella cheese
1. In a blender, combine half of the tomatoes with the basil, olive oil, salt and pepper. Blend until the volume is reduced, then add the remaining tomatoes. Blend on high at least 1 minute, until the mixture is fully blended, smooth and frothy.
2. Pour into bowls, top with the mozzarella strips, and drizzle with oil. Garnish each soup with a leaf or two of additional basil. If you wish, chill the ungarnished soup in the refrigerator before serving.