Cold tomato soup with grissini

Name: Cold tomato soup with grissini
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (400 g) fresh; 7-10 Tbsp Sheet pizza dough; 2 TABLESPOONS + 2 tsp olive oil; 7-10 Tbsp coarse salt and pepper; 1.2 kg ripe tomatoes; 1 Organic Lemon; 1-2 TABLESPOONS liquid honey; 4 Stem(s) Basil; 2-3 TABLESPOONS White wine vinegar; 150 g Fresh goat cheese; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (400 g) fresh
7-10 Tbsp Sheet pizza dough
2 TABLESPOONS + 2 tsp olive oil
7-10 Tbsp coarse salt and pepper
1.2 kg ripe tomatoes
1 Organic Lemon
1-2 TABLESPOONS liquid honey
4 Stem(s) Basil
2-3 TABLESPOONS White wine vinegar
150 g Fresh goat cheese
baking paper

Directions

1
Roll out the pizza dough, sprinkle with 2 tablespoons of oil and sprinkle with coarse salt. Cut the dough into approx. 24 strips, twist the ends of the dough against each other. Place the sticks on a baking tray lined with baking paper.
2
Bake in the preheated oven (electric cooker: 225°C/circulating air:200°C/gas: level 4) for about 10 minutes until crispy.
3
For the soup, clean, wash and roughly dice the tomatoes. Wash the lemon hot, dry and grate the peel thinly. Halve the lemon and squeeze it. Finely puree the tomatoes, honey, lemon peel and 4 tbsp lemon juice with a hand blender.
4
Wash the basil, shake dry. Cut the leaves into fine strips and stir some into the soup. Season soup with vinegar, salt and pepper. Keep cold until serving.
5
If necessary, shape the goat's cheese into small balls with an ice cream scoop. Arrange the soup in bowls or cups and drizzle 1/2 teaspoon of oil on each. Arrange 2 pizza sticks and 1 cheese ball on each. Sprinkle with remaining basil.
6
Nibble the remaining pizza sticks later.