Iced tomato soup with various side dishes
DIFFICULTY
very easy
very easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 500 g Cherry tomatoes (e.g. Datterino)
- 100 g Mayonnaise
- 100 ml Vegetable broth
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp Worcester sauce
- 1 TABLESPOON Tomato ketchup
- 1 TEASPOON Sambal Oelek
- 7-10 Tbsp some olive oil, balsamic vinegar and crème fraîche
- 125 g Buffalo mozzarella
- 1 TEASPOON Pesto
- 4 discs Baguette
- 2 TABLESPOONS Olive oil
- 4 discs Parma ham
- 1 TEASPOON roasted pine nuts
- 4–6 Caper apples
- 6 black olives
Directions
- 1
For the soup, wash and halve the tomatoes. Puree with mayonnaise, stock, 1 pinch of salt and sugar each, a few drops of Worcester sauce, ketchup and sambal oelek with a hand blender. Then pass through a fine sieve.
- 2
Chill for about 1 hour.
- 3
For the side dishes, cut mozzarella into pieces and mix with pesto. Dice the baguette and fry until crispy in hot oil. Arrange the cold tomato soup in deep plates and sprinkle each with a little oil, vinegar and crème fraîche or pour it in strips over the soup.
- 4
Add all enclosures.
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