John Myers
Ingredients for 6 servings:
- 1 kg tomatoes
- 2 cloves garlic
- 1 tbsp herbs, roughly chopped, e.g. thyme, rosemary, marjoram, oregano, flat parsley
- 4 tbsp olive oil
- 250 cl vegetable broth or meat broth, cold
- 3 tbsp sour cream, sour cream or crème fraîche
- salt and pepper
- Sugar
- 2 tbsp balsamic vinegar, white, or white wine vinegar
- ½ bunch basil
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes
the only true
Thoroughly remove the stems from the tomatoes and chop them slightly. Leave the skins on. Place them in a blender with the other ingredients except the sour cream and basil and blend well. Season to taste with the spices and vinegar. Roughly tear the basil and add it. Finally, place dollops of sour cream on top of the soup and serve well chilled. The soup is simply delicious on hot days and is quick to make. I serve it with bruschetta or focaccia. Tip: I sometimes fry sliced chorizo sausages and then add them cold.
Facebook Comments