← All recipes

🍽️ Two Kinds of Tomato Puree with Cream Cheese Vanilla Cream

108 kcal · 30 min · 4 servings

Ingredients

• 1 vanilla pod
• 150 g cream cheese preparation (0.2 % fat)
• 50 g whipping cream
• 1 pinch sugar
• salt
• pepper
• 4 yellow cherry tomatoes
• 350 g orange cherry tomatoes
• 350 g red cherry tomatoes
• 1 small handful of baby head basil

Instructions

1. 1. Cut the vanilla pod lengthwise, scrape out the seeds, and whisk together with the cream cheese and cream until smooth. Season with a pinch of sugar, salt, and pepper, fill into four glasses (each 100 ml), and chill.
2. 2. Meanwhile, blanch the tomatoes with hot water, drain, shock in cold water, and peel off the skin. Set aside four pieces each from the yellow tomatoes and the other two varieties.
3. 3. Halve the remaining tomatoes, remove the cores, and puree them by variety. Season with salt and pepper.
4. 4. First layer the red, then the orange tomato purée over the cream cheese cream, and keep chilled until serving.
5. 5. In the meantime, wash the basil and dry it well. Garnish the tomato purée with the reserved tomatoes and the basil. Optionally, quarter the vanilla pod lengthwise and place it on top as decoration.

Nutrition per serving

• kcal: 108
• Protein: 7 g · Fett/Fat: 5 g · Carbs: 8 g