Summer tomato soup recipe | Gourmet Traveller

Ingredients

• 50 ml olive oil
• 1 Spanish onion, finely chopped
• 1 garlic clove, finely chopped
• 1 kg very ripe large oxheart heirloom tomatoes, chopped
• 500 ml (2 cups) vegetable or chicken stock
• 2 sprigs each of basil and thyme, plus extra leaves to serve
• 1 tbsp red wine vinegar, or to taste
• 1 buffalo mozzarella, coarsely torn, to serve
• 150 gm mixed cherry tomatoes, halved and quartered
• To serve: extra-virgin olive oil