Preparation (about 20 min):
Peel the tomatoes, remove the seeds and finely grind the fillets with a blender, mix well with sangrita and vegetable soup. Then add lemon thyme, add roasted pine nuts, mix with cooled pressed olive oil and white balsamic vinegar.
Fry the cheese cubes in hot olive oil until crispy on all sides, mix gently, pour into a coffee cup, top with a dollop of whipped cream and sprinkle with cinnamon and curry.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!