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Preparation
1.
Fry finely chopped onion and garlic in olive oil in a saucepan with a thick bottom.
2.
Rinse the tomatoes with boiling water, carefully remove the skin, coarsely chop, add to the pot and stew for 5 minutes.
3.
Slightly cool the soup and whip with an immersion blender.
4.
Pour onto plates and add 3 tablespoons of crème de menthe to each plate. Sprinkle with the herbs before serving.
Ingredients
140 g
400 g
Tomatoes
40 g
Tomato paste
1 pcs.
Onion
3 pcs.
Garlic clove
30 g
Fresh greens
30 ml
Olive oil
200 ml
Chicken broth
Salt, spices
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