Mash the tomatoes in the juice. Peel onion, dice finely and fry in hot fat until translucent. Add tomatoes, add stock and bring to the boil. Stir in sauce thickener, add 100 g cream and simmer for 2-3 minutes. In the meantime cut chives into fine rolls.
Beat the rest of the cream until semi-stiff. Season soup with salt, pepper and gin and pour into soup bowls. Put a dollop of cream in each cup and scoop through with a spoon. Serve sprinkled with chives and green pepper