08 May Basil & Tomato Soup
Basil is both cooling and drying. It’s drying quality counteracts the dampening effect of the bocconcini. These are the several sour tastes here, including the tomatoes, olives and vinegar, which encourages energy down and enhances the cooling effect. People with damp can lightly grill the tomatoes, and use less cheese and more basil.
Serves 4 people
3 cups of Basil leaves, torn in half
1/2 cup cold pressed extra virgin olive oil
500g cherry tomatoes, halved
1/2 cup of black olives pitted and sliced
6 bocconcini (small white cheeses)
2 teaspoons of red wine vinegar
- Place basil, pepper, most of the oil, tomatoes and olives in a large bowl.
- Place cheese and remaining oil in another bowl. Add a couple more twists of pepper.
- Let everything sit for 1/2 hour.
- Drain the cheese and place in a bowl.
- Add vinegar to the Basil and tomato mix, then tip over the Bocconcini.
- Serve with warm wholemeal rolls.