Cold tomato soup with mozzarella croutons

Name: Cold tomato soup with mozzarella croutons
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Tomatoes; 3/8 l Tomato juice; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Tabasco; 7-10 Tbsp Sugar; 1 yellow pepper; 1/2 bunch Spring onions; 3 discs Toast; 1 carton pack (195 g; weight loss 125 g) Mozzarella cheese; 1 potty Basil; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Tomatoes
3/8 l Tomato juice
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Tabasco
7-10 Tbsp Sugar
1 yellow pepper
1/2 bunch Spring onions
3 discs Toast
1 carton pack (195 g; weight loss 125 g) Mozzarella cheese
1 potty Basil
7-10 Tbsp Pepper

Directions

1
Put the tomatoes briefly in boiling water and skin them. Puree the tomatoes with the cutting stick of the hand mixer and pass through a sieve. Mix tomato puree, tomato juice and lemon juice.
2
Season to taste with salt, tabasco and sugar. Chill the tomato soup. Clean, wash and chop the peppers. Clean and wash spring onions and cut into fine rings. Toast bread. Drain mozzarella and cut into slices.
3
Wash the basil, pluck the leaves. Cover toast with basil leaves. Keep something to garnish. Place mozzarella slices on the basil and bake in a preheated oven (E: stove: 200 °C/ gas: level 3).
4
Cut toast into triangles, garnish with basil leaves and sprinkle with pepper. Fill tomato soup into plates. Put diced peppers and spring onion rings on top. Sprinkle with pepper and garnish with basil.
5
Add the mozzarella toast strips.