White tomato soup

Ingredients for 6 servings:

• 2 kg tomatoes
• 15 basil leaves and some for garnishing
• 4 tbsp white wine
• Salt and pepper, freshly ground
• 1 tbsp sugar
• 2 garlic cloves
• 1 tbsp oil
• 1 shallot(s)
• some butter, cold
• 250 g cream, whipped
• some cherry tomatoes
• some mozzarella, diced

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash, trim, and quarter the tomatoes, then place them in a bowl. Add the basil leaves, white wine, salt, pepper, sugar, and diced garlic. Blend all ingredients, then pour into a cheesecloth, hang it over a pot, and collect the dripping juice. Squeeze the cloth occasionally, but not too hard, as this will make the juice cloudy. Heat the oil in a pot, add the diced shallots, and fry. Add the reserved tomato juice and bring to a boil briefly. Then strain it through a sieve into another pot to remove the shallots. Blend until fluffy with a hand blender. Mix in a little cold butter. Stir in the whipped cream, season the soup with salt, pepper, and sugar, and serve. Place the mozzarella cubes and cherry tomato slices into the soup bowls and garnish with a beautiful basil leaf; it looks and tastes good.