Ice-cold Tomato Soup with Fresh Goat Cheese Sausages
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg tomato (s), very aromatic (preferably cocktail tomatoes)
- 1 teaspoon, heaped sugar
- 1 teaspoon, heaped salt
- 5 tablespoon balsamic vinegar
- 100 g cheese, mild oat cream cheese
- some stalks peppermint, (quite a strong variety)
- Cayenne pepper
- Olive oil, good
- pepper
Print Recipe
Pin Recipe Instructions
- Put the washed tomatoes with stump and skin together with a handful of ice cubes in a blender (I do it with a Kitchen Aid blender) and puree everything. Then pass the mixture through a brisk lot, which is considerably less labor-intensive than forcing everything through a sieve. The skin remains behind.
- Season the tomato mixture with sugar, salt, vinegar, pepper and a little cayenne pepper. Possibly add a little salt and sugar and let it steep in the refrigerator for a few hours.
- To serve, put the soup in small cups, add a dollop of fresh goat cheese and sprinkle with a few strips of mint. Drizzle a little good olive oil over it and serve immediately ice cold.
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