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🍲 Refreshing cold basil yogurt soup with tomato tartare

192 kcal · 30 min · 4 servings

Refreshing cold basil yogurt soup with tomato tartare Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spring onions thoroughly and remove the dry ends. Cut them into coarse pieces. Squeeze the lemon to extract the juice.
  2. 2. Wash the basil and shake off excess water. Set aside a few whole stems for garnish. Pluck the leaves from the remaining stems.
  3. 3. Place the basil leaves, spring onion pieces, yogurt (Dickmilch), and one tablespoon of lemon juice into a blender.
  4. 4. Blend the mixture using a hand blender or a food processor until it is smooth and fine.
  5. 5. Season the soup with salt, pepper, and a few drops of Tabasco sauce.
  6. 6. Place the soup in the refrigerator for one hour to chill thoroughly.
  7. 7. Wash the tomatoes and cut them into quarters. Cut out the hard stem areas while doing so.
  8. 8. Remove the seeds from the tomato quarters. Dice the flesh into very small, fine cubes.
  9. 9. Finely chop the capers and the olives.
  10. 10. Mash the anchovy fillets into a fine paste using a knife.
  11. 11. Wash and trim the third spring onion. Slice it into thin rings.
  12. 12. Mix all prepared ingredients (tomato cubes, capers, olives, anchovy paste, and spring onion rings) in a bowl with the oil.
  13. 13. Finally season the tomato mixture with salt and pepper.
  14. 14. Place the tomato mixture in the center of two deep plates. Use a ring cutter for a neat shape if possible.
  15. 15. Carefully pour the cold basil soup around the tomato mixture into the plates.
  16. 16. Pluck the remaining basil leaves and cut them into thin strips (chiffonade).
  17. 17. Sprinkle the basil strips over the soup and garnish with the reserved stems.

Nutrition per serving