Recipes for the weekend: Tomato, Basil & Mozzarella Soup

Granted, this one's a little early here in the northeast since we won't have good, local tomatoes until about August, but today we actually had sunshine and warm temperatures (after ten days of rain) and I thought something summery would be good. It's vegetarian and comes from The Daily Soup Cookbook - which is just full of awesome soups.

6 beefsteak tomatoes (about 4 lbs.), halved and seeded, seeds reserved
2 Tbsp olive oil
2 garlic cloves
1 Tbsp balsamic vinegar
2 tsp kosher salt
1/2 tsp ground black pepper
2 cups tomato juice
1/2 cup fresh basil leaves, cut into very fine strips
1/2 lb. fresh mozzarella, about 20 of the 1-inch "boconccini" balls, thinly sliced, OR regular mozzarella cut into 1-inch cubes
1/2 cup chopped scallions

In a blender or food processor, combine half the tomatoes and all of the tomato seeds, olive oil and garlic. Puree 'til smooth. Add vinegar, salt, pepper and process 'til blended. Transfer pureed mixture into large bowl. Chop remaining tomatoes into small dice. Add diced tomatoes, tomato juice, basil and mozzarella to pureed mixture. Refrigerate 'til ready to serve.

To serve, ladle soup into bowls and top with the chopped scallions.