Ingredients for 4 people:
3 slices of toast
125 ml vegetable stock (ready-made)
750 g ripe tomatoes
2 onions
2 cloves of garlic
4 tbsp olive oil
Salt, ground pepper
1 pinch of sugar
1 small sprig rosemary
100 g whipped cream
1 pinch of cayenne pepper
Preparation:
1. Cut the toast into small cubes. Put 2/3 in a bowl and drizzle with stock. Score the tomatoes crosswise and boil for 1 minute. Rinse with cold water and peel. Cut the tomatoes into quarters. Peel and chop the onions and garlic.
2. Heat 2 tablespoons of olive oil. Sauté the onions, garlic and tomatoes in it for 2-3 minutes. Cover and simmer for 10 minutes. Add the soaked toast and purée with a hand blender. Season with salt, pepper and sugar, season to taste and chill well.
3. Heat the remaining olive oil. Fry the remaining toast cubes in it until golden brown. Strip the rosemary needles from the stems, add and toss briefly. Whip the cream until semi-stiff and season with cayenne pepper.
4. Serve the cold tomato dish with a dollop of cream on top. Top with sprinkled with rosemary croutons.
Preparation time approx. 30 minutes + chilling time
Nutritional values per portion approx.:
Calories: 260
Joule: 1092
Protein: 4.4 g
Fat: 18,2 g
Carbohydrates: 20 g
(FoodCentrale by ddp images)
