Mozzarella cheese soup

[Cutting vegetables]
Cut fruit tomatoes into small cubes, slice the onions into thin slices at right angles to the fibers, and slice the cucumbers into thin slices. Shredded paprika and basil leaves.

[Marinate]
Put the cut vegetables into a bowl, add all the marinade ingredients and mix well.

[Make the soup]
Warm the milk to 60 degrees (with your fingers in and your hands to a little hot) and chop the mozzarella cheese into small pieces. Put the milk and mozzarella cheese in a blender and place in a blender until the cheese is no longer in shape.

Once [3] is in a soup form, transfer it to a bowl, chill it over ice water, mix it, add a little salt and pepper and a little fresh cream and mix well.

Strain [4] using a spatula.

Roll the marinated vegetables tightly into the center of the plate, and pour the sieve soup around it. Sprinkle a small amount of olive oil and garnish with basil leaves to finish.