Wash and dry the tomatoes, then cut them in half and with a scoop empty them completely of pulp and seeds. Also clean the zucchini and slice in strips by helping yourself with a potato peeler.

Heat some water in a small pan and, as soon as it boils, blanch the sliced zucchini and peas for a couple of minutes. Drain and cool in cold water.

Set aside a few strips of zucchini and a few leaves of basil to decorate and put the rest in the blender together with the tomato pulp and some ice cubes; operate until a fluid cream is obtained; then pour the extra virgin olive oil while the appliance is operating; after a couple of minutes, taste, season with salt and pepper and keep in the fridge.

Drain the mozzarella from the preservation liquid and crumble it coarsely with your hands; then divide it into four parts.

Put the mozzarella on the bottom of each tomato, cover with the green cream, decorate with the strips of zucchini and the basil leaves kept aside and bring to the table.