White tomato soup with croutons and basil
Refreshing when enjoyed cold and warming on cool evenings.
Recipe for 2 persons
Time required
Preparation: 30 minutesCooking: 5 minutes
Ingredients
500 g tomatoes or 6 medium-sized tomatoes2 sprigs of basil
½ clove of garlic
2 slices of dry bread
A little olive oil
50 g whipping cream
Salt, sugar, pepper
How to make it
- Wash the tomatoes and chop into six.
- Pluck the basil leaves off. Roughly chop the stems and add to the tomatoes.
- Season tomatoes with some salt and sugar.
- Add the garlic to the tomatoes.
- Blend the tomatoes with the ingredients until you are left with small pieces.
- Place the tomatoes in a straining cloth or a clean kitchen towel.
- Leave to strain for approx. 15 minutes at room temperature and collect the strained, clear tomato broth.
- Boil the tomato broth and reduce a little.
- Finally, add the whipping cream and season the soup.
- Tear the dry bread into bite-sized pieces and toast in an oven at 180 °C with top and bottom heat for approx. 4 – 6 minutes.
- Garnish with the basil leaves, olive oil and croutons.