Cold tomato bouillon with ratatouille

For 1 person
  • 500 g Tomatoes
  • 1 Garlic clove
  • 1 (80 g) Onion
  • 2 TL (5 g each) Olive oil
  • 1 TL (5 g) Sugar
  • 150 ml Vegetable stock (instant)
  • 1 (30 g) small red onion
  • 1/2 (125 g) red pepper
  • 1 Piece (s) (40 g each) green and yellow zucchini
  • 1 piece (s) (50 g) Eggplant
  • Salt
  • Pepper
  • Rosemary
45 minutes
easy
1.
Wash tomatoes. Clean the garlic, onion and tomatoes. Cut the onion and garlic into cubes. Roughly dice tomatoes. Heat 1 teaspoon of oil in a saucepan, sauté the onion and garlic cubes until translucent and add the tomato cubes. Add 1 teaspoon of sugar and stock and bring to the boil once. Place a large fine hair sieve on a bowl, carefully remove theScoop in the tomato mixture and drain slowly (approx. 30 minutes). In the meantime, clean the remaining vegetables. Wash the peppers, zucchini and eggplant. Cut out balls from the yellow zucchini with a ball cutter. Cut the remaining vegetables into fine cubes. Heat 1 teaspoon of oil in a saucepan, sauté vegetables in it. Pour in the tomato stock, season with salt and pepper. Chill for 1 hour and garnish with rosemary
2.
1 1/4 hour waiting time. Photo: Först,
1 person approx.:
  • 270 kcal
  • 1130 kJ
  • 6 g protein
  • 11 g fat
  • 34 g carbohydrates

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