Cold tomato soup with parmesan chips, pine nuts and balsamic vinegar

For 4 people
  • 1,2 kg ripe tomatoes
  • 1 medium-sized onion
  • 1 piece (s) (approx. 40 g) fresh ginger
  • 1/2 Pot of basil
  • 3 Juice oranges
  • 4 EL Balsamic vinegar
  • 1–2 EL Honey
  • 2 EL Olive oil
  • Salt
  • Pepper
  • 20 g pine nuts
  • 50–60 g freshly grated parmesan cheese
  • 8 (approx. 100 g) Cherry tomatoes
  • 4–6 TL balsamic cream
  • baking paper
60 minutes
light
1.
Wash large tomatoes, cut crosswise and cut out the stalks. Scald the tomatoes with plenty of boiling water and let them steep for about 1 minute . Place the tomatoes on a sieve, rinse under cold water and peel off the skin. Cut the tomatoes into large cubes
2.
Peel the onion and ginger. Dice the onion, finely grate the ginger (30 -35 g). Wash the basil, shake dry and pluck the leaves, except for a few small ones for garnish. Squeeze the oranges and measure out 250 ml of juice. Tomatoes, onions, orange juice, ginger, B Finely puree the asilica, vinegar, 1 tbsp honey and olive oil. Season the soup with salt, pepper and possibly a little more honey. Approx. Chill for 2 hours
3.
Roast pine nuts in a pan without fat, remove immediately and allow to cool. Line a baking sheet (approx. 32 x 39 cm) with baking paper. Sprinkle Parmesan cheese as 16 small heaps (approx. 4 cm Ø) with a little space between them on the baking sheet. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 12 minutes until crispy. Let the finished chips cool on the baking sheet. Wash the cherry tomatoes and cut into slices
4.
Place the cold soup in deep plates, add a little balsamic cream as streaks to the soup and sprinkle with tomato slices, pine nuts and the remaining basil leaves. Add parmesan chips
5.
Waiting time approx. 1 3/4 hours
1 Person approx.:
  • 260 kcal
  • 1090 kJ
  • 9 g protein
  • 13 g fat
  • 24 g carbohydrates

0 Comments

Leave A Comment