White Tomato Soup with Red Icing and Serrano Ham Chips

Wash, clean and quarter tomatoes. Roughly mix the tomatoes, poultry stock, 2 tablespoons of oil, a little salt and pepper. If a professional strainer is not available, it works like this: Line a sieve with a damp tea towel. Hang the sieve in a bowl, add the mixture. Fold up the ends of the cloth and tie them together with kitchen thread. Hang over the bowl in a cool place for 4–6 hours, catching any escaping stock.

Bake the Serrano ham slices individually on baking paper in the oven until crispy.

Peel shallots and garlic, finely dice shallots. Finely chop the garlic. Heat 2 tablespoons of oil in a saucepan. Sauté shallots and garlic in it until translucent. Deglaze with white wine and stock, simmer for 3–4 minutes. Add 150 g cream, reduce by a third, remove from heat and let cool down a little.

Wash cherry tomatoes and pat dry, dust with powdered sugar and caramelize under the hot grill of the oven for 5–7 minutes, remove and allow to cool.

Cut the butter into small cubes, mix into the soup with the cutting stick. Whip 3 tablespoons of cream with a milk frother, fold in, season with salt and pepper. Foam the soup with the hand blender and serve. Whip 100 ml cream and whip up the beetroot juice. Add tomatoes and top with the pink icing. The ham chips are enough.