Tomato cream soup

Ingredients for 4 servings:

• 2 cl olive oil, very good
• 5 shallots, finely diced
• 2 cloves garlic, fresh
• 1 kg tomatoes, whole pickled (in jars) San Marzano
• 1 bunch basil, fresh
• 10 g fresh ginger
• 2 cl gin (if needed)
• 1 cup crème fraîche
• 1 lemon(s), untreated, grated peel and juice
• salt and pepper
• 1 pepper, fresh

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

easy and quick to prepare

Peel and finely dice the shallots, garlic, chili peppers, and ginger. Sauté in hot olive oil until translucent. Add the tomatoes with their brine and roughly chop. Stir in the lemon zest and juice, add the roughly torn basil (reserve a few small leaves), and season with salt and pepper. Once everything has boiled briefly, puree the soup with a hand blender until no lumps remain. Now stir in the gin and crème fraîche. Plate up. To serve, place a small tablespoon of crème fraîche and a basil leaf in the center of each filled plate.