Cold Tomato Soup

Ingredients

• 1 kg ripe tomatoes
• 2 EL olive oil
• 2 shallots
• 1 Garlic clove
• 1 red pepper
• 2 EL tomato paste
• 1 pinch sugar
• 400 ml Vegetable broth
• 5 EL red wine
• 0.5 TL dried oregano
• Salt
• freshly ground pepper
• 1 EL finely chopped basil
• 100 g heavy cream
• 50 g Swiss Tilsiter cheese (finely grated)

Instructions

1. 1.

   Blanch tomatoes for a few seconds, shock in cold water, peel and quarter them. Wash the pepper, slit lengthwise, remove seeds and roughly chop.

2. 2.

   Peel shallots and garlic, finely chop and sauté in hot olive oil in a pot until translucent. Add tomatoes and pepper, simmer about 5 minutes. Stir in tomato paste and sugar, pour in red wine and broth, add a pinch of salt, pepper, oregano and simmer for about 15 minutes. Puree the soup, strain through a sieve and season to taste. Chill the soup for several hours.

3. 3.

   Whip the cream until stiff and gently fold in the cheese.

4. 4.

   Serve the soup in bowls, sprinkle with basil and spoon a dollop of cheese cream on top. Offer remaining cheese cream separately.