ZUTATEN (2 PERSONEN)
600 g Tomaten
50 g Reissahne
50 g Joghurt
4 Knoblauchzehen
2 Stängel Petersilie
½ TL Schwarzkümmel
1 Prise Thymian
1 Prise Kräuter der Provence
Pfeffer
Glutenfreies Ciabatta mit Butter
Tomaten waschen, vierteln und putzen, im Mixer schaumig rühren.
Knoblauchzehen kleinschneiden und mit Reissahne hinzugeben.
Auf zwei Tellern verteilen, mit Joghurt, Petersilie, Schwarzkümmel und Pfeffer anrichten.
Mit Ciabatta und Butter servieren.
© Ralph Kurth
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