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🍽️ Refreshing Cold Tomato Cream Soup

229 kcal · 30 min · 4 servings

Ingredients

• 1 kg ripe tomatoes
• 2 tbsp olive oil
• 2 shallots
• 1 clove garlic
• 1 red chili pepper
• 2 tbsp tomato paste
• 1 pinch sugar
• 400 ml vegetable broth
• 5 tbsp red wine
• 0.5 tsp dried oregano
• salt
• pepper from the mill
• 1 tbsp finely chopped basil
• 100 g whipping cream
• 50 g Swiss Tilsiter (finely grated)

Instructions

1. 1. Pour boiling water over the tomatoes briefly.
2. 2. Remove the tomatoes from the water immediately and peel them.
3. 3. Cut the peeled tomatoes into quarters.
4. 4. Wash the peppers thoroughly.
5. 5. Slice the peppers lengthwise.
6. 6. Remove the seeds from the peppers.
7. 7. Chop the peppers coarsely.
8. 8. Peel the shallots.
9. 9. Peel the garlic.
10. 10. Finely chop the shallots and garlic.
11. 11. Heat olive oil in a pot.
12. 12. Sauté the shallots and garlic in the hot oil until translucent.
13. 13. Add the tomato quarters and peppers to the pot.
14. 14. Continue to cook the vegetables for about 5 minutes.
15. 15. Stir the tomato paste into the mixture.
16. 16. Stir the sugar into the mixture.
17. 17. Pour the red wine into the pot.
18. 18. Pour the broth into the pot.
19. 19. Season the soup with a little salt.
20. 20. Season the soup with pepper.
21. 21. Add oregano to the soup.
22. 22. Let the soup simmer for about 15 minutes.
23. 23. Puree the soup until smooth.
24. 24. Strain the soup through a fine sieve.
25. 25. Season the soup to taste with a spicy kick.
26. 26. Place the soup in the refrigerator for a few hours to chill.
27. 27. Whip the cream until stiff.
28. 28. Gently mix the whipped cream with the cheese.
29. 29. Fill the cold soup into small bowls.
30. 30. Sprinkle fresh basil over the soup.
31. 31. Place a dollop of the cheese-cream mixture on each serving.
32. 32. Serve the remaining cheese cream separately on the side.

Nutrition per serving

• kcal: 229
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 10 g