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Leas cold tomatosoup For 4 - 6 1 kg 1 teaspoon 1 tablespoon 4 tablespoons 2 tablespoons 4-6 teaspoons 8-12
ripe Tomatoes (e.g. Roma) Salt Pepper powdered sugar very good Olive Oil Sherry vinegar Goat Cream Cheese Mintleaves a bit of coarsely crushed black pepper
Wash the tomatoes and cut out the green core (is it called that? Well, I hope you know what I mean). Cut up roughly then puree with the hand blender and add salt, freshly ground pepper and the powdered sugar. This you now pass through a hair sieve into a stainless steel bowl (if you have one, otherwise glas will do). With a wire whisk mix in 3 tablespoons of the olive oil and the sherry vinegar. That´s all for the moment. Now your soup has to rest some hours in the fridge. Before serving it stir it once more. Add a teaspoon of the goat cream cheese to each glas or bowl, fill up with the soup, pour a couple of drops of the remaining olive oil onto each serving and devorate with the finely cut mint and the coarsely crushed black pepper. Perfect.