Ingredients for the soup
- 4 shallots, diced
- 2 garlic cloves, chopped
- 3 tbsp olive oil
- 2 kg very ripe tomatoes, diced
- 100 g quinoa
- 12 dl vegetable stock
- 1 pinch of aniseed, ground
- A pinch of brown sugar
- Salt
To prepare the soup
Sauté the shallots and garlic in hot oil. Add the tomatoes and quinoa and deglaze with the vegetable stock. Season to taste with aniseed and simmer for 20 minutes.
Ingredients for the tomato crisps
- 1 handful of cherry tomatoes
- Icing sugar for dusting
- 200 g feta cheese, crumbled
To prepare the tomato crisps
Use a sharp mandolin to cut the cherry tomatoes into thin slices and place them on a baking tray that has been lined with baking paper. Dust with icing sugar and dry on the hot air setting at 70 °C for 4 hours.
Serving
Pour the soup into bowls and sprinkle with the feta and tomato crisps.
Cooking level for the tomato crisps
Preheated
4 hours | Hot air setting at 70 °C