Tomato and strawberry soup with mint pesto and arugula

Ingredients for 6 servings:

• 3 beefsteak tomatoes
• 30 cherry tomatoes
• 18 strawberries, depending on size
• Sea salt
• Allspice d’Espelette
• 3 tsp lemon juice
• e.g. arugula
• 1 bunch mint, fresh
• 2 tbsp pistachios
• 150 ml olive oil
• 150 g Pecorino, grated
• 1 lime peel
• n. B. Harissa

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple and vegetarian

For the pesto, blend the mint leaves with the pistachios, olive oil, pecorino, and lime zest using a hand blender. Season to taste with a little harissa at the end—depending on how spicy you want the pesto to be. Rinse nice, aromatic tomatoes and remove the stems. Quarter the beefsteak tomatoes and add them to the blender with the cherry tomatoes. Rinse the strawberries briefly; they should be ripe and aromatic. Remove the stems and add the fruit to the blender. Add a pinch of sea salt and blend everything briefly. To remove the seeds, pass the liquid through a fine sieve; this will give the soup a truly elegant flavor. Season to taste with salt, a touch of piment d’Espelette, and a dash of lemon juice. Now quickly ladle the soup into bowls. Garnish with arugula and some mint pesto. Serve immediately so the soup doesn’t settle. But even then, it still tastes amazing.