Nectarine and yogurt cold soup

Ingredients for 2 servings:

• 250 g natural yogurt
• 120 g vegetable stock
• 1 tbsp lemon juice
• 1 chili pepper(s), red, dried
• 1 tsp maple syrup
• 1 tsp olive oil
• 35 g herb cream cheese
• 1 g basil leaves, fresh
• Salt
• Pepper from the mill
• 1 tomato(s)
• 2 nectarines
• 1 slice(s) bread(s), variety to taste
• Fat for the pan

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

A recipe for two

Score the tomato crosswise and place it in a small bowl with hot water. After 5 minutes, remove the tomato from the water, let it cool slightly, peel it, and dice it. Drain the excess liquid over a sieve. Deseed and finely chop the chili pepper. Roughly chop the basil leaves. Place the yogurt, cream cheese, broth, lemon juice, syrup, oil, and chili in a tall mixing bowl and mix thoroughly with an immersion blender. Season to taste with salt and pepper. Add the basil, blend again, and season to taste. Cover the mixing bowl and refrigerate. Peel the two nectarines with a vegetable peeler, remove the stones, dice the flesh, and mix with the tomato pieces in a bowl. Cover and refrigerate. Remove the rind from the slice of bread and dice the bread. Heat a little fat in a pan, fry the bread cubes until golden brown, then remove the fat from the bread cubes and remove the fat from the bread cubes on kitchen paper. While the cubes are still warm, thread several of them onto two wooden skewers and set aside. Place half of the nectarine and tomato mixture into each of two deep plates and pour in half of the yogurt mixture. Place the bread skewers on top of the fruit cubes. Garnish and serve. 330 kcal per serving.