Soups / Casseroles: Chilled Summer Soup with Goat's Milk Cream Cheese Mini Rolls

Chilled Summer Soup with Goat's Milk Cream Cheese Mini Rolls


  • 1 tsp. salt
  • 1 clove of garlic, pressed
  • a little olive oil
  • 2 tbsp. tomato puree
  • 2.5 dl water, cold
  • a little sherry vinegar
  • a little red Tabasco sauce
  • 150 g baguettes, cut into 7-mm-thick slices and then diagonally in half
  • 150 g goats’ cheese
  • 20 g onion sprouts
  • 1 cucumber (approx. 400 g), peeled, cut in half lengthways, insides removed, cut into pieces
  • 2 red pepper, peeled, cut in half, insides removed, cut into pieces
  • 400 g tomatoes on the vine, cut into quarters, insides removed, and then cut into pieces
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In a large measuring jug, puree the cucumber and the remaining ingredients including water. Season the soup, cover and leave to chill for approx. 2 hours. Pour the soup into chilled bowls or glasses and drizzle with a little vinegar and olive oil.

Place the slices of bread on an oven tray lined with baking paper.

Toast for approx. 5 mins. in the centre of an oven preheated to 220°C.

Spread the cream cheese onto the slices of bread and scatter with the sprouts. Serve the goat's cheese breads with the cool summer soup.


  • Soups / Casseroles
  • 2h 30 Preparation/cooking time: ca. 30m + Refrigerate: ca. 120m
  • Servings For 4 people
  • Nutrition 224 Kcal