Tomato-Cucumber Cold Soup

Ingredients

• 2 salad cucumbers
• 1 Garlic clove
• 2 sprigs thyme
• 200 ml dry white wine
• 400 ml broth
• Salt
• Pepper (freshly ground)
• Lemon juice
• 6 tomatoes
• 1 basil stem
• a pinch sugar
• 6 black olives (pitted)
• parmesan (for garnish)

Instructions

1. 1.

   Peel the cucumbers, cut them lengthwise in half, remove seeds and dice finely. Peel the garlic and bring with thyme, wine and broth to a boil. Simmer gently for about 10 minutes, then strain over the cucumber cubes. Let cool and chill for about an hour. Season with salt, pepper and lemon juice.

2. 2.

   Blanch the tomatoes, shock them in cold water, peel, quarter, remove seeds and finely puree the flesh with the basil leaves. Season with salt and sugar. Spoon the cucumber soup into small glasses, top with tomato purée, sprinkle chopped olives on top and garnish with parmesan before serving.