Cold Tomato Soup with Mozzarella Balls

Peel the tomatoes, remove the seeds and cut into small cubes.

Pluck basil and tarragon and cut into tender strips.

Remove the mozzarella from the whey and dry on kitchen paper.

Mix the tomato juice with the diced tomatoes. Season with iodized salt and pepper. Add the gin (only for adults). Season with a little Worcestershire sauce. Set the soup aside to cool.

Serve:

Place soup in deep plates. Put in mozzarella. Sprinkle with basil and tarragon.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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