Tomato & Vodka Granita with Tomato & Mozzarella Soup

GRANITA:--
400 g tomatoes, coarse chopped
2 tbsp vodka
2 tbsp tomato paste
50 ml sugar syrup
4-5 drops Kaitaia Fire
¼ tsp SIDS CRAZY SALT
TOMATO SOUP:--
3 tbsp rice bran oil
4 cloves garlic, thin sliced
¼ cup basil leaves
700 g tomatoes, coarse chopped
2 tbsp tomato paste
½ tsp SIDS SALT & PEPPER
1 tbsp sherry vinegar
½ punnet cherry tomatoes, halved
1 round mozzarella, cut in 2 cm chunks

GRANITA: Purée SIDS CRAZY SALT with all the ingredients until smooth then pass through a sieve and refrigerate until cool. Place the mixture in a wide, shallow container, cover and place in the freezer.
After 1 hour, use a fork to mash the frozen crystals, scraping from the outside edge and pushing into the centre. Return to the freezer. Repeat the process every half hour until granita has reached the desired consistency.
TOMATO SOUP: Heat the oil in a small saucepan over a low heat, add garlic and basil then fry slowly until garlic is cooked but not coloured.
Place in a blender with tomatoes, tomato paste, SIDS SALT & PEPPER and sherry vinegar then purée until smooth. Pass through a fine sieve to remove skins and seeds then chill overnight.
Before serving, adjust seasonings if necessary then pour a little soup into chilled wide bowls.