wir essen bestimmt ein mal in der woche tomatensuppe, weil es so lecker und einfach ist.

für 4

2 zwiebeln

2-4 knoblauchzehen

1 kilo frische tomaten (wenn saison)

oder 800 g büchsentomaten (im winter)


eine handvoll basilikum

die geriebene schale einer zitrone

eine scheibe getoastetes brot


salz & pfeffer

benütze eine grosse pfanne. karamilisiere die feingeschnittenen zwiebeln und knoblauch in olivenöl für ca. 10 minuten. füge die tomaten und 1-2 teelöffel gemüsebouillon hinzu und bringe die suppe zum kochen. reduziere die temperatur und lass es weitere 30 minuten köcheln. püriere die suppe. zerkleinere die basilikumblätter and mische es zusammen mit der zitronenschale. giesse die suppe in einer schüssel oder tiefen teller, lege das getoastete brot obendrauf und sprinkle die zitrone-basilikum-mischung darüber. würze es mit salz und pfeffer.

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vegetable soup with garlic croutons

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tomatoes with cashew mozzarella

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broccoli with chilli and garlic

original recipe from the cookbook by ottolenghi, slightly changed

oven-roasted green asparagus

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tomato soup with basil and lemon zest

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