Cold tomato soup, cream cheese balls and grissini sticks

Name: Cold tomato soup, cream cheese balls and grissini sticks
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (400 g) Fresh yeast dough for sheet cakes (refrigerated shelf); 4 TABLESPOONS + 4 tsp olive oil; 7-10 Tbsp coarse salt; 1 kg ripe tomatoes; 1 untreated lemon; 1-2 TABLESPOONS Honey; 4 Stem(s) Basil; 7-10 Tbsp Pepper; 2 TABLESPOONS Wine vinegar; 150 g Fresh goat cheese; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (400 g) Fresh yeast dough for sheet cakes (refrigerated shelf)
4 TABLESPOONS + 4 tsp olive oil
7-10 Tbsp coarse salt
1 kg ripe tomatoes
1 untreated lemon
1-2 TABLESPOONS Honey
4 Stem(s) Basil
7-10 Tbsp Pepper
2 TABLESPOONS Wine vinegar
150 g Fresh goat cheese
baking paper

Directions

1
Unroll the yeast dough and cut into approx. 24 strips. Sprinkle with 4 tablespoons of oil and sprinkle with salt. Open the dough strips and place them on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes.
2
For the soup, wash, clean and coarsely dice the tomatoes. Wash lemon hot, grate dry, grate peel thinly. Halve the fruit and squeeze the juice. Blend tomatoes, honey, lemon peel and 4 tbsp. lemon juice in a blender.
3
Wash basil, shake dry, pluck leaves from the stalks and chop. Season soup with basil except for something to sprinkle, pepper, salt and vinegar. Arrange in bowls or cups and sprinkle with 1 teaspoon of oil each.
4
Garnish with yeast sticks and cheese. Add the rest of the yeast sticks.