Iced Tomato Soup with Feta Dumplings

Preparation (about 35 min):

Mash the feta cheese well with a fork, add the curd, stir until smooth, fold in the semolina, season with salt and pepper. Leave to stand for about 15 minutes. Boil water with a little bit of olive oil, peppercorns, peeled garlic cloves cut in half, thyme sprig and bay leaf. Cut out small dumplings from the cheese mixture and place them in the broth for three to four minutes (do not make them), then dry them on paper towels.

Rinse the tomatoes well, remove the cores, cut off two-thirds of them, blend finely with a hand blender and strain through a hair sieve. Season the tomato puree with vanilla salt, lime juice, honey, add green peppercorns, stir with vegetable soup until smooth, put soup in a cool place. Peel, seed and dice remaining tomatoes, season with a tiny bit of olive oil, salt and pepper. Serve the soup in an iced deep dish. Arrange the feta balls and tomato cubes evenly on top and garnish with thyme.

Nutritional value per person 258 Kcal – 14 g fat – 12 g egg white – 19 g carbohydrates – 1, 5 Be

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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