Chilled summer soup with goats' cheese baguette

Chilled summer soup with goats' cheese baguette

Total: 2 hr 30 min. | Active: 30 min.
vegetarian, healthy and balanced
Nutritional value / people: 254 kcal
, Fat: 7 g
, Carbohydrate: 34 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 cucumber (approx. 400 g), peeled, halved lengthwise, deseeded, cut into chunks
2 red peppers, peeled, halved, deseeded, cut into chunks
400 g vine-ripened tomatoes, quartered, deseeded, cut into chunks
1 garlic clove, squeezed
2 tbsp tomato puree
2 tbsp Fine Food Sherry-Weinessig or red wine vinegar
2 ½ dl water, chilled
a little red Tabasco sauce
1 tsp salt
a little sherry vinegar
a little olive oil


150 g baguettes, cut into slices approx. 7 mm thick, cut in half diagonally
150 g soft goats' cheese
20 g onion sprouts
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How it's done

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In a large measuring jug, puree the cucumber and all the other ingredients up to and including the water. Season the soup, cover and leave to chill for approx. 2 hrs. Pour the soup into chilled bowls or glasses, drizzle with a little vinegar and olive oil.


Place the slices of baguette on a baking tray lined with baking paper.

Toast for approx. 5 mins. in the centre of an oven preheated to 220°C.

Spread the soft goats' cheese on the baguette slices, sprinkle with onion sprouts. Serve with the chilled summer soup.

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