Summer tomato broth with mozzarella and basil

To make the broth, place 1.8kg of tomatoes, a handful of the basil, the garlic cloves, along with some salt and pepper to taste, together in a food processor and blend on high to make a purée. Taste and add extra seasoning, if necessary.

Place a wet muslin cloth or clean dishcloth in a fine sieve over a large bowl. Pour the tomato mixture into the cloth and bring all the ends in, tie with an elastic band or kitchen string and hang over the sieve and bowl for 3 hours or overnight.

Taste and adjust the seasoning, if necessary. Pour the broth into an airtight container and place in the fridge for 1 hour, or until chilled.

To serve, evenly distribute the remaining tomatoes, quartered, along with the torn mozzarella balls and basil, between four bowls and ladle in the chilled broth. Top with some cracked black pepper and serve immediately.