Cold tomato soup with parmesan chips, pine nuts and balsamic

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash large tomatoes, cut them crosswise and cut out the stalk attachments. Add plenty of boiling water to the tomatoes and leave to stand for about 1 minute. Put the tomatoes on a sieve, rinse under cold water and peel the skin. Cut the tomatoes into large cubes

2. 2

   Peel onion and ginger. Dice onion, grate ginger finely (30-35 g). Wash basil, shake dry and pluck all but a few small leaves for garnishing. Squeeze oranges and measure 250 ml juice. Finely purée tomatoes, onions, orange juice, ginger, basil, vinegar, 1 tablespoon honey and olive oil. Season soup with salt, pepper and possibly some honey. Chill for about 2 hours

3. 3

   Roast the pine nuts in a pan without fat, take them out immediately and let them cool down. Line a baking tray (approx. 32 x 39 cm) with baking paper. Sprinkle Parmesan cheese as 16 small heaps (approx. 4 cm Ø) with a little distance between each other on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes until crispy. Let the finished chips cool down on the baking tray. Wash and slice the cherry tomatoes

4. 4

   Arrange the cold soup in deep plates, add some balsamic cream as streaks to the soup and sprinkle with tomato slices, pine nuts and the remaining basil leaves. Add Parmesan chips

5. 5

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
260 kcal

CARBS
24 g

FATS
13 g

PROTEINS
9 g