Tomato Cold Salad with Mozzarella Olive Skewers

Ingredients

• 0.5 Red Onion
• 2 Garlic cloves
• 1 handful basil (5 g)
• 750 g ripe tomatoes
• 500 ml vegetable broth
• Salt
• Pepper
• 2 tbsp olive oil
• 2 tbsp agave syrup
• 1 tbsp White Wine Vinegar
• Cayenne pepper
• 0.5 Zucchini
• 125 g mini mozzarella balls (45% fat in whole milk)
• 12 green olives (75 g; pitted)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash and pat dry the basil, set a few leaves aside, and finely mince the rest. Clean the tomatoes, wash them, remove stems, and dice them small.

2. 2.

   Combine tomatoes with chopped basil, onion, garlic, and vegetable broth in a blender. Season with salt and pepper, then puree with olive oil until very smooth. Strain through a sieve, season with agave syrup, vinegar, and cayenne pepper, and refrigerate for 1 hour.

3. 3.

   Meanwhile, clean, wash, and finely dice the zucchini. Thread mozzarella balls, olives, and reserved basil onto four long wooden skewers.

4. 4.

   Stir the chilled tomato salad well, fill deep bowls, place one skewer on each, distribute zucchini cubes on top, and serve immediately.