John Myers
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Chilled Tomato Soup with Quinoa and Almond Balls
The perfect chilled tomato soup with quinoa and almond balls recipe with a picture and simple step-by-step instructions.
Chilled tomato soup
- 1 kg Aromatic tomatoes
- 0,5 Cucumber
- 4 Discs Stale white bread
- 3 Garlic cloves
- 1 tbsp Almond butter
- 1 tbsp Olive oil
- Espelette pepper
- Black pepper from the mill
- Salt
Quinoa and almond balls
- 150 g Quinoa
- 300 ml Vegetable stock
- 4 tbsp Almond butter
- 1 Bed Cress
- Black pepper from the mill
- Salt
Chilled tomato soup
- Drain the tomatoes, cut them into large cubes and place in a high bowl. Peel the cucumber and also cut it into cubes and add it to the bowl. Cut the white bread into fine cubes and add to the tomatoes. Also add the garlic. Now just add the almond butter and the olive oil and puree everything very finely.
- Now season everything with salt, pepper and Espelette pepper and leave to cool in the refrigerator for at least 4 hours – also works well overnight.
Quinoa and almond balls
- Put the quinoa with the vegetable stock in a saucepan and bring to the boil and when it boils, turn the stove on to the lowest level and cover it for 15 minutes. Then pull the pot off the stove, remove the lid and let it soak for another 15 minutes.
- Then pour the quinoa into another bowl and add 3/4 of the cress bed. Also add the almond butter, mix well and season with salt and pepper and then form balls out of it.
finish
- Arrange the soup in a bowl and add the balls to the soup. Grind some fresh pepper over it and decorate with the rest of the cress.
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