Master chef Péter Buday presents the preparation of a really easy, tasty summer specialty. We wish you a good appetite for the tomato cheese soup made with yogurt!
Ingredients:
50 g cooking oil
300 g diced tomatoes/can also be canned/
15 g salt
5 g ground pepper
15 g fresh basil or 2 g dried
20 g mustard
100 g fresh lemon juice
2 g garlic
150 g cream cheese
80 g Emmental cheese
200 g yogurt
2000 g vegetable stock
40 g corn starch
Preparation: Fry the diced tomatoes in a little sunflower oil. Season with salt, ground pepper, basil, mustard and garlic. I mix in the creamy cream cheese and the grated Emmental cheese. I mix in the yogurt. I pour the vegetable stock over it and let it boil. Finally, I bind it with a little cornstarch.
