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🍽️ Refreshing cold tomato soup with anise notes
108 kcal · 30 min · 4 servings
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Ingredients
- 600 g ripe tomatoes
- 100 g celery root
- 1 shallot
- 1 garlic clove
- 1 chili pepper
- 2 tbsp olive oil
- 0.5 tsp anise seeds
- 800 ml broth
- 1 handful basil
- 40 ml pastis
- 1 pinch sugar
- salt
Instructions
- 1. Wash the tomatoes thoroughly.
- 2. Cut out the hard stem attachment at the top of the tomatoes.
- 3. Cut the tomatoes into large chunks.
- 4. Peel the celery root.
- 5. Peel the shallot.
- 6. Peel the garlic clove.
- 7. Dice the celery, shallot, and garlic finely.
- 8. Wash the chili pepper.
- 9. Cut the chili pepper in half lengthwise.
- 10. Remove the seeds and white pith from the chili.
- 11. Cut the deseeded chili into large chunks.
- 12. Heat oil in a pot.
- 13. Add the celery, shallot, garlic, and chili to the hot oil.
- 14. Sauté the vegetables over medium heat until soft but not browned.
- 15. Add the ground anise seed powder.
- 16. Sauté the anise briefly to release the aroma.
- 17. Deglaze the mixture with the vegetable broth.
- 18. Add the tomato chunks to the pot.
- 19. Simmer the soup on low heat for about 30 minutes.
- 20. Stir the soup occasionally.
- 21. Add the basil leaves (except a few for garnishing) to the soup.
- 22. Continue to simmer the soup for the last 10 minutes.
- 23. Pour the soup through a fine mesh sieve into a clean bowl.
- 24. Decide whether to simmer the soup further to thicken it.
- 25. If the soup is too thick, add a little more broth.
- 26. Stir the pastis (anise liqueur) into the warm soup.
- 27. Season the soup with sugar to taste.
- 28. Season the soup with salt to taste.
- 29. Let the soup cool down initially.
- 30. Place the soup in the refrigerator.
- 31. Let the soup cool completely.
- 32. Taste the cold soup again before serving.
- 33. Garnish the soup with the remaining fresh basil leaves.
- 34. Serve the cold tomato soup.
Nutrition per serving
- kcal: 108
- Protein: 3 g · Fett/Fat: 6 g · Carbs: 6 g