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Chilled summer soup with goats' cheese baguette
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 254
  • Fat about 7g
  • Carbohydrates about 34g
  • Protein about 9g
This is needed
This is needed for 4 people
  • 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, pressed
  • 2 tbsp tomato puree
  • a little sherry vinegar
  • a little red Tabasco sauce
  • 2.5 dl water, cold
  • 1 tsp salt
  • 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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And that's how it's done
And that's how it's done
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.