Cold tomato bouillon with ratatouille
easy
45 mins
45 mins
Ingredients
- 500 g Tomatoes
- 1 Garlic clove
- 1 (80 g) Onion
- 2 teaspoons (5 g each) Olive oil
- 1 tsp (5 g) Sugar
- 150 ml Vegetable broth (instant)
- 1 (30 g) small red onion
- 1/2 (125 g) red pepper
- 1 piece(s) ( each 40 g) green and yellow zucchini
- 1 piece(s) (50 g) Aubergine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Rosemary
Directions
- 1
Wash the tomatoes. Clean the garlic, onion and tomatoes. Dice onion and garlic. Cut tomatoes roughly into cubes. Heat 1 teaspoon of oil in a saucepan, fry the onion and garlic cubes until translucent and add the diced tomatoes. Add 1 teaspoon of sugar and broth and bring to the boil once. Place a large fine hair sieve on a bowl, carefully scoop in the tomato mixture and drain slowly (approx. 30 minutes).
- 2
In the meantime clean the rest of the vegetables. Wash the peppers, zucchini and eggplant. Cut out balls from the yellow zucchini with a ball cutter. Cut the rest of the vegetables into fine cubes. Heat 1 teaspoon of oil in a saucepan and sauté the vegetables briefly. Add tomato stock, season with salt and pepper. Chill for 1 hour and garnish with rosemary
Nutrition Facts
270 kcal
34 g
11 g
6 g
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