Lightning Cold Tomato Soup

The model for this soup is the Spanish gazpacho, a cold soup made from pureed vegetables, mainly tomatoes, but also a lot of cucumbers, peppers and onions, thickened with bread – as a garnish, enough tiny diced vegetables are served, which you can sprinkle into the soup as desired.

This variant gets by with tomatoes alone, saves the trouble of dicing vegetables, but tastes at least as good, provided you have the right tomatoes.

Ripe, fragrant tomatoes should be used for this, at this time of year you are not dependent on greenhouse products.

Halve the unpeeled tomatoes and put them in the hand mixer without removing the seeds. Add the coarsely chopped garlic cloves and shallots, a few tarragon leaves, a good dash of pepper, olive oil and salt.

Blend heartily in a compact food processor, in a hand blender or possibly also with a blender stick, pass through a sieve or possibly press (a perforated sieve made of stainless steel, which is available in good kitchen stores, is best) and, if necessary, season again.

Distribute evenly in soup plates and garnish with tarragon. If you like, sprinkle garlic croutons on top before serving: For this, dice slices of white bread half a centimeter in size, roast in hot olive oil leisurely Golden. Only then add garlic through the press and stir in thoroughly.

The croutons can be

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