Preparation time 10 minutes
4 large, ripe beef tomatoes, sliced
4 x 125 g (4 oz) low-fat mozzarella balls, sliced
handful of basil leaves
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
Divide the tomato slices and mozzarella slices between 4 plates, layering them alternately.
Sprinkle with the basil leaves, pepper, vinegar and olive oil and serve.
For tomato & basil soup, heat 1 tablespoon olive oil in a pan, add 1 finely chopped onion and fry for 2–3 minutes, then add 1 crushed garlic clove and cook for a further 1 minute until softened.
Add 3 x 400 g (13 oz) cans chopped tomatoes, 50 g (2 oz) chopped basil, ½ teaspoon sugar, ½ teaspoon Worcestershire sauce and 1 tablespoon tomato purée. Mix well, then pour in 400
ml (14 fl oz) boiling water and mix again.
Bring to the boil, then reduce the heat and simmer for 30 minutes. Using a hand-hand blender, blend the soup until smooth. Ladle into 4 bowls and serve sprinkled with pepper, a drizzle of olive oil and a few basil leaves.