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🍽️ Refreshing cold tomato soup with goat cheese

242 kcal · 30 min · 4 servings

Ingredients

• 2 kg ripe tomatoes
• 1 onion
• 1 garlic clove
• 4 tbsp olive oil
• vegetable broth
• salt
• pepper from the mill
• 1 small yellow bell pepper
• 1 zucchini
• 50 g sheep's cheese
• dill

Instructions

1. 1. Rinse the tomatoes thoroughly.
2. 2. Cut the tomatoes into rough chunks (approx. 2.25 kg).
3. 3. Peel the onion.
4. 4. Peel the garlic.
5. 5. Dice the onion into small cubes.
6. 6. Dice the garlic into small cubes.
7. 7. Heat 2 tablespoons of olive oil in a pot.
8. 8. Add the onions and garlic to the pot.
9. 9. Sauté the vegetables until they are soft and translucent.
10. 10. Add the tomato chunks.
11. 11. Fry the tomatoes briefly.
12. 12. Pour in the broth.
13. 13. Bring the mixture to a boil once.
14. 14. Line a sieve with a piece of muslin cloth.
15. 15. Place the sieve over a pot.
16. 16. Pour the tomatoes and liquid into the sieve.
17. 17. Let the mixture drain overnight.
18. 18. Gently press the tomato residue with a spoon to extract the essence.
19. 19. Quarter the bell pepper.
20. 20. Remove the core of the bell pepper.
21. 21. Rinse the bell pepper.
22. 22. Heat the remaining olive oil in a pan.
23. 23. Sauté the bell pepper and zucchini briefly in the pan.
24. 24. Add the tomato chunks.
25. 25. Toss the ingredients once in the hot pan.
26. 26. Season the vegetables with a little salt and pepper.
27. 27. Let the vegetables cool down briefly.
28. 28. Season the tomato essence with salt and pepper.
29. 29. Grate the sheep's cheese.
30. 30. Distribute the vegetables onto deep plates.
31. 31. Pour the tomato essence over the vegetables.
32. 32. Sprinkle the dish with the grated sheep's cheese.
33. 33. Garnish the dish with dill.
34. 34. Serve the dish.

Nutrition per serving

• kcal: 242
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 17 g