Radish and tomato soup

Ingredients for 4 servings:

• 1 ½ kg tomatoes, ripe
• 200 g radishes
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 250 ml vegetable stock
• 1 tsp black peppercorns
• 1 bay leaf
• 1 rosemary sprig(s)
• salt and pepper
• 1 tbsp olive oil for frying
• 4 tsp sour cream
• 50 g radishes
• some basil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Tomato soup with a twist

Wash and trim the radishes. Finely dice 200g of the radishes and set the rest aside. Wash, quarter, and core the tomatoes. Peel and finely dice the onion and garlic. Heat the oil in a saucepan and sauté the onion and garlic until translucent. Then add the diced radishes, tomato chunks, peppercorns, bay leaf, and rosemary, and pour in the broth. Bring the liquid to a boil and simmer over low heat for about half an hour. Strain the soup or simply puree it, bring back to a boil briefly, and season with salt and pepper. Slice the remaining radishes. Wash the basil and shake dry. To serve, add a dollop of sour cream, a few radish slices, and some basil to the soup. Note: The radishes add a nice spicy kick to the tomato soup and are very tasty. Radishes are true weight-loss aids. Their compounds stimulate the stomach and gallbladder, thus boosting our metabolism. Tomatoes are also impressive. Lycopene is one of their secret weapons.