Fiery tomato flip

Ingredients for 2 servings:

• e.g. iodized salt
• 3 tomatoes, ripe
• ½ chili pepper(s)
• 1 tsp horseradish (jar)
• ½ tsp peppercorns, green
• ⅛ liter tomato juice
• 2 spring onions
• 1 tsp basil
• 1 tsp oil (rapeseed oil), cold pressed
• 1 tsp balsamic vinegar
• 1 tbsp cress
• 1 tbsp gin

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Make a cross-shaped cut in the tops of the ripe tomatoes. Briefly place them in boiling hot water. Then peel off the skin, halve, deseed, and cut into small cubes. Finely chop the chili pepper. Pick the basil and finely slice. Clean the spring onions, trim the green parts, and reserve for garnish. Clean the spring onions and finely slice the cress. Finely chop the cress. Place the diced tomatoes in a blender. Add the chili, horseradish, green pepper, tomato juice, cress, cold-pressed rapeseed oil, balsamic vinegar, and gin, and season with iodized salt. Blend everything and pour into jars. Sprinkle with basil and pin the reserved green parts of the spring onions to the rim of the jar as a garnish.