Cold Cucumber Soup with Tomato Foam and Fresh Garden Cress

Wash and peel and core the cucumbers. Then cut the cucumber into cubes, add the yoghurt and puree. Then add the chopped dill and season with sugar, salt and pepper. Then chill.

Wash the tomatoes, remove the stalk and cut the tomato crosswise. Then blanch the tomatoes in boiling water for about 5 seconds. Then take it out, remove the skin and cut into cubes. Peel the onion, cut into cubes and sweat in olive oil, add the tomatoes, reduce and season with sugar, salt, pepper and basil. Then pass through a sieve and put in a cool place. Beat the whipped cream until stiff and fold into the tomato mixture shortly before serving and froth. Prepare the chilled cucumber soup, pour the tomato foam onto the cucumber soup and garnish with garden cress.