The ultimate summer soup

This cold little soup is so very yummy on a hot summer day but you have to see to it to use tomatoes of a really good quality (organic if possible) and they have to be ripe.

It has a nice effect if you serve this soup in a glas that was cooled in the freezer before.

This recipes I´ve drawn from one of my favorite cookbooks from Lea Linster, Avec amour. Her cooking is unpretentious so you don´t spend hours over preparing a single dish but the results always are really satisfying.

Leas cold tomatosoup

click HERE for a printable version

For 4 - 6

1 kg                        ripe Tomatoes (e.g. Roma)

1 teaspoon               Salt

                               Pepper
1 tablespoon            powdered sugar

4 tablespoons           very good Olive Oil

2 tablespoons           Sherry vinegar
4-6 teaspoons          Goat Cream Cheese
8-12                         Mintleaves
                                a bit of coarsely crushed black pepper

Wash the tomatoes and cut out the green core (is it called that? Well, I hope you know what I mean). Cut up roughly then puree with the hand blender and add salt, freshly ground pepper and the powdered sugar. This you now pass through a hair sieve into a stainless steel bowl (if you have one, otherwise glas will do). With a wire whisk mix in 3 tablespoons of the olive oil and the sherry vinegar. That´s all for the moment. Now your soup has to rest some hours in the fridge. Before serving it stir it once more. Add a teaspoon of the goat cream cheese to each glas or bowl, fill up with the soup, pour a couple of drops of the remaining olive oil onto each serving and devorate with the finely cut mint and the coarsely crushed black pepper. Perfect.