Cold Tomato Soup

Ingredients

• 750 g tomatoes
• 1 l vegetable broth (instant)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp dried basil
• Salt
• Pepper (freshly ground)
• a pinch of sugar
• 2 tbsp gin (optional)
• 1 bunch basil (finely chopped leaves)

Instructions

1. 1.

   Boil tomatoes, peel, seed and chop them.

2. 2.

   Peel the shallot, finely chop it and sauté in hot butter until translucent. Add tomatoes and cook briefly, then add a splash of water, basil and broth, stir, cover and simmer for about 20 minutes. Remove one ladleful of tomatoes, puree the rest, season with salt, pepper and sugar, fold in gin if desired, taste. Stir tomato chunks back into the soup and chill until serving; garnish with finely chopped basil.