Tomato And Red Pepper Gazpacho With Buffalo Mozzarella

Name: Tomato And Red Pepper Gazpacho With Buffalo Mozzarella
Ingredients: 10 very ripe plum tomatoes, chopped; 10 very ripe beef tomatoes, chopped; 1 litre tomato juice; 1 cucumber, skin on and seeds removed, chopped; a bunch of fresh basil, roughly torn; a large sprig of fresh thyme; 1 bay leaf; 2 tablespoons sherry vinegar; 1 tablespoon balsamic vinegar; 50 ml olive oil; 2 red peppers, seeded and cut into large dice; 2 shallots, sliced; 3 cloves garlic, sliced; 1 tablespoon tomato purée; sea salt and freshly cracked black pepper; 500 g heirloom tomatoes, sliced; 2 balls of buffalo mozzarella; 25 ml extra virgin olive oil