Mozzarella cheese soup

[Cutting the vegetables]
Dice the cherry tomatoes into small cubes, thinly slice the onion perpendicular to the fibers, and thinly slice the cucumber into rounds. Cut the bell pepper and basil leaves into thin strips.

[Marinating]
Combine the chopped vegetables in a bowl, add all the marinade ingredients, and mix well.

[Making the soup]
Heat the milk to 60 degrees Celsius (until your finger is slightly hot to the touch). Finely chop the mozzarella cheese. Put the milk and mozzarella cheese into a blender and blend until the cheese is completely blended.

When [3] becomes soup-like, transfer it to a bowl and mix while cooling it over ice water. Add a little salt, pepper, and heavy cream and mix well

Strain [4] using a spatula

Place the marinated vegetables in a tightly rolled ball in the center of the plate, pour the strained soup over them, drizzle with a little olive oil, and garnish with basil leaves to complete