Cold Basil Cream Soup

Ingredients

• 3 spring onions
• 0.5 lemon
• 1 bunch Basil
• 500 ml cream milk
• Salt
• Pepper
• Tabasco
• 200 g tomatoes (3 medium)
• 20 g capers (jarred)
• 40 g green olives (pitted)
• 1 anchovy fillet
• 1 tbsp Olive Oil

Instructions

1. 1.

   Wash, trim and roughly chop 2 spring onions. Juice the lemon.

2. 2.

   Wash basil and shake dry; set aside a few stems for garnish. Remove leaves from remaining stems, then blend with onion pieces, cream milk and 1 tbsp lemon juice using an immersion blender or regular blender until smooth. Season with salt, pepper and a touch of Tabasco. Chill for 1 hour.

3. 3.

   Wash tomatoes, quarter them while removing stem ends. Core the tomatoes and dice the flesh into very fine cubes. Chop capers and olives.

4. 4.

   Finely mash the anchovy fillet with a knife.

5. 5.

   Trim and wash the third spring onion, then slice it into thin rings. Combine all prepared ingredients in a bowl with olive oil, salt and pepper.

6. 6.

   Place the tomato-olive tartare in the center of two deep bowls using a ring mold if desired.

7. 7.

   Carefully pour the chilled soup over the tartare. Tear remaining basil leaves, cut them into fine strips and scatter over the soup.