Eggplant gazpacho

Ingredients:

Eggplant puree soup

• 1 eggplant 150 gr.
• 1 teaspoon olive oil
• 1 small onion (150 g), finely diced
• 2 cloves of garlic, peeled and halved
• 1/4 tsp ground cumin
• 1/2 cup low-fat yogurt
• 4 tbsp. l. sesame tahini paste
• 2 squeezed lemons
• 1 cup tomato water (recipe below)
• A few drops of hot sauce
• Carrots or other vegetables, cut into 1 cm cubes, for topping

Tomato water

• 900 g of tomatoes

Preparation:

1. Preheat oven to 175°C.
   
   Bake the eggplant on a small baking sheet for 35 minutes. Then cut it in half, scrape out the flesh, and place it in a small bowl.
2. Place a small skillet over medium heat, add olive oil, and the onion. Sauté the onion for about 10 minutes, until it begins to brown. Add 2 large cloves of garlic. Sauté for another 5 minutes and add the cumin. Cook for another 5 minutes. Remove from heat. Puree the onion and cooked eggplant in a blender or food processor.
3. Add low-fat yogurt, tahini, lemon juice, tomato water, salt, pepper and a few drops hot sauceBlend until smooth. Strain and adjust seasonings as needed.
4. Store the soup in the refrigerator in a covered container until needed.
   
   How to serveTake the gazpacho out of the refrigerator. Steam or sauté a vegetable, such as carrots. You can use different vegetables if you like. Place 2 tablespoons of the steamed and diced vegetables in the bottom of a plate. Pour the gazpacho over them and serve with beetroot chips.
   
   

   Tomato water

   
   Puree the tomatoes in a food processor or blender. Place a cheesecloth in a colander over a bowl. Pour the pureed tomatoes into the cheesecloth. Refrigerate overnight to allow the liquid to drain. Pour the tomato liquid from the bowl into a saucepan and reduce by half over medium heat. Store in the refrigerator, covered. Remove any remaining tomato puree from the cheesecloth and reserve for later use.