Tomato Soup Asia Style

1. the fully ripe beefsteak tomatoes are poured over with boiling water in a bowl, so the skin can then be peeled off effortlessly – then cut out the stalk – cut the tomatoes into large pieces
2. Cut the onion into thin rings and sweat them in hot oil – let them caramelize with cane sugar – then add the tomato pieces and the vegetable stock powder (rec a touch of chilli from the mill – then simmer gently for 10 minutes
3. Now puree the soup with the blender and then turn the mixture through the liquor lotte to remove the kernels (it doesn’t necessarily have to be, but it will be finer and creamier) – soy sauce and sweet & hot chilli now provide the Asian taste – red wine and tomato paste make for a nicer look, because they give the soup a stronger red
4. Press the cardamom capsules with the iron and fill them with a tea infuser – cut the Chinese garlic into small cubes and also put them in a tea infuser – now add both to the soup – simmer gently for another 10 minutes and then remove both infusions

Winter supply ….

1. Pour the slightly cooled soup in portions into the freezer and leave in the refrigerator for a few hours. pre-cool – then put in the freezer – this is how I transform the annual tomato glut in my garden into a delicious winter supply …

Serving suggestion

1. when we have guests I like to serve this soup with shrimp fried in garlic butter – the shrimp are put on a skewer and this is then placed across the soup cup