g
36
Cold tomato soup
750 g tomatoes Cut the tomatoes open crosswise and blanch with hot
water. Skin the tomatoes and cut into large pieces.
Peel the onions and cut into pieces.
Put the tomatoes and onion in the blender and mix to a
fine pure at Speed 2.
Add the lemon juice, oil, and vinegar. Season to taste
with the salt, pepper, and sugar. Stir in the Crème
fraîche.
1 onion
3table-
spoons
olive oil
1 cup Crème fraîche
1 lemon
2 table-
spoons
Balsamic vinegar
1 table-
spoon
chopped basil
leaves
salt, pepper,
sugar
Cream of Carrot soup
500 g carrots Wash and peel the carrots, and chop into pieces. Boil
in 1/4 l vegetable stock for around 15 minutes. Leave
to cool for a short time. Mix at blender Speed 2, then
put them back in the pot. Add the rest of the stock and
heat up the soup again. Add the white wine and cream
to taste.
1/2 l vegetable stock
1/8 l cream
1/8 l white wine
chervil, parsley,
salt, pepper,
sugar
Cold cucumber soup
750 g cucumber Wash and peel the cucumber, halve lengthwise and
core it. Chop the flesh into pieces and put in the
blender with the garlic. Mix at blender Speed 2. Add
the joghourt and mix well. Season with sugar, salt, and
pepper to taste.
Garnish with the dill and chives.
500 g natural joghourt
1 clove garlic
1pinch sugar, salt, pep-
per
1 bunch
chives
1 bunch
dill
Ingredients Instructions
822 949 412_ASB8000.book Seite 36 Donnerstag, 29. Mai 2008 8:18 08
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