Ice Cold Tomato Soup with Fresh Goat Cheese Sausages

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Soup
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
Ice Cold Tomato Soup with Fresh Goat Cheese Sausages
Ice Cold Tomato Soup with Fresh Goat Cheese Sausages

Instructions

  1. 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.
  2. 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.
  3. 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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