Fast WM snacks: Cold tomato soup with croutons

Name: Fast WM snacks: Cold tomato soup with croutons
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 discs Toast; 5 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Garlic clove; 1 small onion; 1 can(s) (850 ml) Tomatoes; 2 stem(s) Basil; 1 TEASPOON Sugar; 7-10 Tbsp Tabasco; 2 TABLESPOONS Schmand; 2 TABLESPOONS Milk

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

2 discs Toast
5 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Garlic clove
1 small onion
1 can(s) (850 ml) Tomatoes
2 stem(s) Basil
1 TEASPOON Sugar
7-10 Tbsp Tabasco
2 TABLESPOONS Schmand
2 TABLESPOONS Milk

Directions

1
Cut bread into cubes. Heat 4 tablespoons of oil in a frying pan and fry the bread cubes while turning them into croutons. Season with salt and pepper. Peel garlic and onion and cut into fine cubes.
2
Heat 1 tablespoon of oil and sauté the onion and garlic while stirring until transparent. Add tomatoes and puree finely with a hand blender. Wash basil, shake dry, pluck the leaves from the stalks and chop, except for a little to garnish.
3
Season soup with salt, sugar and Tabasco. Stir in basil, except for a little bit for sprinkling. Stir sour cream and milk until smooth. Arrange soup in cups. Garnish with sour cream and basil. Sprinkle with croutons.