Cold Tomato Broth with Sheep Cheese

Ingredients

• 2 kg ripe tomatoes
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• vegetable stock
• Salt
• freshly ground pepper
• 1 small yellow bell pepper
• 1 Zucchini
• 50 g sheep cheese
• dill

Instructions

1. 1.

   Rinse the tomatoes and roughly chop 2.25 kg of them. Peel and dice the onion and garlic. Heat 2 tbsp olive oil. Sauté the onion and garlic until translucent. Add the tomatoes and cook briefly. Pour in stock and bring to a boil once. Line a strainer with a muslin cloth (or use a fine sieve), place it over a pot, and pour the tomato mixture into the strainer. Let drain overnight. Press the tomato mass lightly with a wooden spoon. Quarter the bell pepper, clean, rinse, and slice into strips. Rinse the zucchini, clean, halve lengthwise, and cut into slices. Cut remaining tomatoes into sticks.

2. 2.

   Heat the remaining olive oil in a pan. Briefly sauté the pepper and zucchini. Add the tomatoes and toss once in the hot pan. Season with salt and pepper. Let cool slightly. Salt and pepper the tomato broth. Grate the sheep cheese. Distribute the vegetables on shallow plates. Pour the tomato broth over them and sprinkle with sheep cheese. Garnish with dill and serve.