Spicy tomato soup with salami skewer

Ingredients for 4 servings:

• 2 shallots
• 3 tbsp olive oil
• 1 tsp brown sugar
• 1 tsp tomato paste
• 400 g tomatoes, (can)
• 400 ml vegetable stock
• 1 tsp spice mix, Pul Biber (Turkish)
• 1 tbsp gin
• 12 cherry tomatoes
• 8 basil leaves
• 4 slice(s) salami, large (pepper)
• ½ cup double cream
• Salt
• Pepper, black from the mill

Instructions

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

quick to make, nice as a small starter or as finger food

Finely dice the shallots and sauté in 2 tablespoons of olive oil until translucent. Add the sugar and tomato paste and fry. Deglaze with the vegetable stock and add the tomatoes. Season with salt, pepper, and Pulbiber. Bring the soup to a boil and simmer over low heat for about 20 minutes. Purée the soup and season with the spices and gin. Strain the soup through a sieve to remove the seeds. Ladle the soup into small glasses and top with a dollop of double cream. Preheat the oven to 160°C (320°F). Roll the cherry tomatoes in olive oil and season with salt and pepper. Roll the salami slices onto a cornet dish (they need to be large enough to wrap around the dish about 1.5 times). Place the dish and tomatoes on a baking sheet lined with baking paper and place in the oven. Remove the tomatoes when they are slightly cooked, and the cornets when the fat has rendered from the salami and the cone shape has settled. Let the tomatoes cool, then drain the fat from the cornets on kitchen paper. Thread the salami cone with tomatoes and basil leaves onto a skewer and place it over the soup.