For the tomato soup, sauté onions and garlic in hot fat. Cut tomatoes into quarters and add. Sauté tomato paste and some flour and deglaze with 3/4 liter of water.
Bring to a boil and let the clear soup simmer on low heat for about 10 min. Strain the soup through a sieve and bring to the boil again.
Season with sugar, salt, pepper and gin and add fresh herbs. Place a dollop of crème fraîche on top in the center of each soup cup and serve.
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