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  • 600 g tomatoes
  • 2-3 pears
  • 2 shallots
  • Some vegetable oil for frying
  • 1 tbsp tomato puree
  • 500 ml vegetable stock
  • Handful basil, freshly chopped
  • ½ lemon, grated zest
  • Salt
  • black pepper, freshly ground
  • 1 tsp maple syrup
    Alternatively: agave syrup
  1. Cut tomatoes crosswise and dip for a few seconds in boiling water. Once the shell dissolves at the interfaces, remove from the water and remove the shell. Cut tomato into small cubes.
  2. Peel pears, quarter and core. Dice pulp finely.
  3. Peel shallots and chop finely, sauté glassy in some vegetable oil in a pot (do not fry). Add tomato paste and roast shortly while stirring, finally add tomato and pear cubes and simmer 6-8 minutes together.
  4. Add vegetable stock and cook creamy on medium heat for 10-15 minutes. Puree soup with a hand blender until the desired consistency achieved. Season to taste with freshly chopped basil and freshly grated lemon zest, salt, pepper and maple syrup or agave syrup.

Our Tip: No time for cooking? Try our organic soups from Vantastic Foods!

Portion: 2 people

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