Cold Sweet Potato Soup with Tomatoes

Peel onions and cut into fine dice. Peel garlic and chop coarsely.

Peel sweet potatoes and cut into 1 cm (approximately 1/2-inch) cubes. Cut the sun-dried tomatoes into strips.

Rinse lemon in hot water, wipe dry and finely grate half of the peel. Squeeze out lemon juice.

Heat oil in a pot over medium heat. Sauté onions and garlic until translucent. Add sweet potatoes, tomatoes, lemon zest, ground coriander and broth and bring to a boil. Cover and cook over low heat until vegetables are tender, about 20 minutes.

Spread the bread with butter and sprinkle with ground almonds and a little pepper. Place on a baking sheet and toast under a preheated oven grill or broiler until light brown, about 4 minutes. Remove and let cool.

Puree the soup with an immersion blender until smooth. Season  with salt, pepper and 1-2 tablespoons of lemon juice. Let cool for about 1 hour.

Rinse chives, shake dry and cut into rings.