Cold tomato soup

Ingredients for 4 servings:

• 2 onions
• 1 clove(s) garlic
• 3 tbsp oil (olive oil)
• 100 g ham, cooked
• 500 g beefsteak tomatoes
• Salt and pepper, freshly ground black
• Herbs, Herbes de Provence, dried, or fresh sprigs of oregano, thyme and some rosemary
• 125 ml meat broth
• 125 ml wine, red, strong
• Sugar
• 1 bunch of large-leaf parsley or 1/2 cup whipped cream
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for hot days

Finely dice the onions, finely chop the garlic clove, and sauté both in hot oil. Finely dice the ham, pour boiling water over the tomatoes, and peel off the skin. Cut the tomatoes into eighths and add them to the onions along with the ham. Season with salt, pepper, and herbs (tear the fresh herbs apart with your fingers), pour in the meat broth, and simmer for about 10 minutes. Then add the red wine, season with sugar, and let it steep for another 5 minutes. Once the soup has cooled, ladle it into soup bowls, sprinkled with chopped parsley, or topped with a dollop of paprika-dusted, whipped cream. The soup can also be served on a bed of ice. Serve with fresh baguette.