Vegetable Platter with Dip and Tomato Soup

Ingredients

• 750 g mixed vegetables (e.g., carrots, bell peppers, chicory, tomatoes, cucumbers, celery stalks)
• 200 g Low-fat quark
• 50 g sour cream
• 50 g crème fraîche
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 0.5 bunch Chives
• Baguette
• 1 kg ripe tomatoes
• 1 tbsp Tomato Paste
• 1 onion
• 2 tbsp olive oil
• 500 ml broth (instant)
• Salt
• ground pepper
• Tabasco
• basil (for garnish)
• crème fraîche (for garnish)

Instructions

1. 1.

   Clean, wash, and if necessary peel the vegetables. Then cut them into bite‑sized pieces or strips.

2. 2.

   Whisk the quark with sour cream, crème fraîche, and lemon juice until smooth. Season with salt and pepper. Wash the chives, shake dry, slice into ribbons, and fold into the quark mixture.

3. 3.

   Arrange the vegetables on a platter with baguette slices decoratively and serve the dip alongside.

4. 4.

   Peel and dice the onion. Wash, clean, and chop the tomatoes. Heat oil in a pot and sauté the onion until translucent; stir in tomato paste, add tomatoes, and cook briefly. Add broth, season with salt, pepper, and a few dashes of Tabasco. Simmer for about 20 minutes. Strain the soup through a sieve, return to the pot, reheat, and adjust seasoning.

5. 5.

   Serve the soup in bowls, dollop crème fraîche on top, and garnish with basil.