Iced tomato soup

Ingredients for 3 servings:

• 750 g tomatoes (vine), oblong, fully ripe
• 5 g ginger root
• 3 cm lemongrass, remove outer shell
• 2 garlic cloves
• 0.4 liters of vegetable broth, preferably homemade and unseasoned
• 3 basil leaves
• 3 tbsp Balsamic vinegar, white
• 0.1 liter white wine, dry
• 30 g fennel
• 0.1 liter of cream
• salt and pepper
• Sugar
• 1 kg ice, crunched

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

light summer soup

Make a cross-shaped incision in the top of the tomatoes and blanch them. To do this, immerse them in simmering water until the edges of the incision begin to spread. Then immerse them directly in ice water. Peel off the skin and remove the stem. Quarter the tomatoes. Heat the vegetable stock over the lowest heat. Peel the ginger, lemongrass, and garlic. Cut the ginger into tiny pieces. Cut the lemongrass into very thin slices. Squeeze the garlic cloves once. Let the ginger, lemongrass, and garlic cloves steep in the stock. Chop the tomatoes with a hand blender until no pieces remain. Add the pureed tomatoes, wine, and vinegar to the stock and bring everything to a boil briefly. Season to taste with salt and pepper, if desired, but do so sparingly. Let the soup cool at room temperature. Cut the fennel into tiny pieces, puree with a hand blender along with a little sugar and the cream, and chill. Fill large pasta bowls with Crunch ice cream, press in soup bowls, and fill them with the soup. Top with fennel cream and garnish with a basil leaf. Serve with slices of white bread toasted in olive oil.