Strawberry tomato soup with frozen jalapeño yogurt

Ingredients for 2 servings:

• 20 g Jalapeño(s), red, without seeds
• 80 g yogurt
• 2 tomatoes, approx. 250 g
• 500 g strawberries, fresh or frozen
• 200 ml vegetable juice
• some mint leaves
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

well chilled a fine soup on hot days

Finely chop the jalapeños and blend them finely with the yogurt. Line a bowl with plastic wrap and fill with yogurt to a depth of about 3 mm. Place in the freezer. Cut off the green stems from the tomatoes, then blanch them in boiling water for about 30 seconds, refresh with cold water and peel off the skin. Cut them in half a few times. Hull the strawberries, slice 3-4 strawberries and set aside for garnishing. Blend the remaining strawberries with the tomatoes and vegetable juice using an immersion blender and season with salt and pepper. Chill in the refrigerator. Divide the soup among chilled plates and top with the strawberry slices. Remove the frozen yogurt from the pan, break it into smaller pieces and place it on top of the soup. Garnish with a few mint leaves. Serves two plates or four soup bowls.