Cold eggplant feta soup

Name: Cold eggplant feta soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Aubergines; 7-10 Tbsp salt and pepper; 4-5 Tbsp Olive oil; 1 red chilli pepper; 1 Garlic clove; 600 ml Vegetable broth; 3-4 Stem/s Basil; 150 g Whole milk yoghurt; 125 g Feta cheese; 7-10 Tbsp Pepper Berries

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Aubergines
7-10 Tbsp salt and pepper
4-5 Tbsp Olive oil
1 red chilli pepper
1 Garlic clove
600 ml Vegetable broth
3-4 Stem/s Basil
150 g Whole milk yoghurt
125 g Feta cheese
7-10 Tbsp Pepper Berries

Directions

1
Halve the aubergines lengthwise and cut the flesh crosswise. Season with salt and pepper and sprinkle with 2-3 tablespoons of oil. Place the aubergine halves on a baking tray and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes. Remove, allow to cool and remove the flesh with a spoon.
2
Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Peel and chop garlic clove. Heat 2 tablespoons of oil in a saucepan. Fry the chilli, garlic and aubergine pulp in it. Add stock, season with salt and pepper and simmer covered for about 15 minutes. Remove soup from the heat, let it cool down for about 30 minutes and then put it in a cool place for about 3 hours.
3
Wash the basil, shake dry and pluck the leaves from 2 stems. Crumble the feta. Add yoghurt, 50 g feta and basil leaves to the soup and puree everything finely. Season the soup to taste again, then arrange in deep plates. Sprinkle with remaining feta and pink pepper berries and garnish with remaining basil.