Cold Sweet Potato Soup with Tomatoes

Ingredients

• 120 g onions (2 onions)
• 2 cloves garlic
• 800 g Sweet Potatoes (2 sweet potatoes)
• 30 g dried tomatoes
• 1 Organic lemon
• 2 tbsp Rapeseed oil
• 1 tsp ground coriander
• 800 ml classic vegetable broth
• 100 g white bread (4 slices)
• 20 g yogurt butter (1 heaping tbsp)
• 10 g ground almonds (1 tbsp)
• Pepper
• Salt
• 1 bunch chives

Instructions

1. 1.

   Peel and dice the onions. Peel and roughly chop the garlic.

2. 2.

   Wash, peel and cut the sweet potatoes into about 1 cm cubes. Slice the dried tomatoes into strips.

3. 3.

   Rinse the lemon hot, dry it and finely grate half of its zest. Cut the lemon in half and squeeze out the juice.

4. 4.

   Heat oil in a pot, sauté onions and garlic. Add sweet potatoes, tomatoes, lemon zest, coriander and broth and bring to a boil. Simmer covered over low heat for about 20 minutes.

5. 5.

   Spread yogurt butter on white bread slices and sprinkle with ground almonds and a little pepper. Place on a baking tray and bake under the preheated grill of the oven for about 4 minutes until lightly browned (gratinated). Remove and let cool.

6. 6.

   Puree the vegetables in the broth with an immersion blender. Season soup with salt, pepper and 1–2 tbsp lemon juice and chill for about 1 hour.

7. 7.

   Wash chives, shake dry and cut into rings.

8. 8.

   Fill a large, well-sealing screw or jar (about 2 L capacity) with the soup. Place chive rings in a small screw jar. Pack each gratinated bread slice (crostini) individually in butter paper bags. Sprinkle soup with chives before serving and serve with almond crostini.