← All recipes

🍳 Spicy Green Barley Tomato Cream

130 kcal · 30 min · 4 servings

Ingredients

• 30 g dried tomatoes (in oil)
• 1 small onion
• 1 clove garlic
• 150 ml tomato juice
• 80 g green wheat groats
• 1 tbsp black olives (pitted)
• 0.5 bunch basil
• 1 tbsp tomato paste
• salt
• pepper

Instructions

1. 1. Place the tomatoes in a small sieve over a bowl.
2. 2. Let the tomato oil drip off and collect it in the bowl.
3. 3. Chop the tomatoes very finely.
4. 4. Peel the onion and the garlic.
5. 5. Cut the onion and garlic into very small cubes.
6. 6. Take one tablespoon of the collected tomato oil.
7. 7. Heat the oil in a pot.
8. 8. Add the onions and garlic to the pot.
9. 9. Sauté the vegetables until translucent.
10. 10. Add the tomato juice.
11. 11. Stir in the cracked green barley with a whisk.
12. 12. Let the mixture cook for five minutes over low heat.
13. 13. Remove the pot from the heat.
14. 14. Let the mixture swell for another five minutes.
15. 15. Chop the olives very finely.
16. 16. Wash the basil.
17. 17. Shake the basil dry.
18. 18. Pluck the basil leaves off the stems.
19. 19. Set aside a few leaves.
20. 20. Cut the rest of the basil into very fine strips.
21. 21. Stir the olives into the tomato and green barley mixture.
22. 22. Add the cut basil.
23. 23. Stir in the tomato paste.
24. 24. Add the dried tomatoes.
25. 25. Season the cream generously with salt.
26. 26. Season the cream generously with pepper.
27. 27. Puree the cream with a hand blender.
28. 28. Let the cream cool down.
29. 29. Garnish the cream with the reserved basil leaves.
30. 30. Serve the cream.

Nutrition per serving

• kcal: 130
• Protein: 4 g · Fett/Fat: 5 g · Carbs: 16 g