Tomato soup, iced

Ingredients for 4 servings:

• 500 g tomatoes
• 1 onion(s), small
• 1 garlic clove(s)
• 130 ml white wine
• 125 ml meat broth
• 1 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 1 tsp sweet paprika powder
• 1 tsp sugar
• 6 sprig chervil
• 6 sprigs parsley, flat-leaf
• 125 ml cream (cooking)
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

stylish and ideal for hot days

Blanch the tomatoes, peel them, remove the stems, chop them, and puree them. Peel the onion and chop them very finely. Peel the garlic, crush it, and stir it into the tomato mixture along with the onion. Add the white wine, lemon juice, meat broth, and oil and stir in. Season with paprika, sugar, and salt and refrigerate for at least 1 hour. Whip the cream. Before eating, moisten the mugs and place them in the freezer. Wash the herbs, chop them, and divide them between the mugs. Ladle the chilled soup into the mugs and garnish with a dollop of cream.