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1
In a blender or food processor, puree the chopped tomatoes with a pinch each of salt and sugar.
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2
Line a strainer with 2 layers of cheesecloth and set the strainer over a medium bowl.
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3
Pour the tomato puree into the strainer, gather the ends of the cheesecloth and tie with a string.
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4
Let the tomato juices drain into the bowl for 2 hours.
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5
You should have about 1/2 cup of tomato water.
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6
If not, gently squeeze the cheesecloth to extract a little more of the tomato water.
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7
Whisk in 2 tablespoons of the olive oil and season the tomato water with salt and white pepper.
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8
Rinse out the blender.
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9
Pour in the mozzarella liquidthere should be 3/4 cup.
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10
Cut each mozzarella ball into 6 pieces and add the pieces to the blender.
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11
Blend at low speed for 1 minute, then increase the speed to high and puree until smooth.
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12
Add the remaining 1/4 cup of olive oil and puree until creamy and smooth.
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13
Season the soup with white pepper.
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14
In a medium bowl, toss the scallions and apricots with the lime juice and season with salt and pepper.
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15
Pour 1/2 cup of the mozzarella soup into each of 6 small bowls.
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16
Spoon the apricot mixture on top and garnish with the basil.
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17
Drizzle a few drops of the tomato water and the vin cotto on top and serve right away.
