Tomato soup with gin cream and croutons

Name: Tomato soup with gin cream and croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 5 (approx. 400 g) Tomatoes; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS twigs lemon thyme; 1 TABLESPOON Tomato paste; 1 stalk of dill; 1 Stiel glatte Petersilie; 80 g White bread; 150 g Whipped cream; 1-2 TABLESPOONS Gin; 3 Juniper berries

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
5 (approx. 400 g) Tomatoes
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS twigs lemon thyme
1 TABLESPOON Tomato paste
1 stalk of dill
1 Stiel glatte Petersilie
80 g White bread
150 g Whipped cream
1-2 TABLESPOONS Gin
3 Juniper berries

Directions

1
Peel and finely chop the onion. Clean and wash the tomatoes and cut them into fine slices. Melt 1 tablespoon butter. Sauté onion in it. Add the tomatoes and stew for 5 minutes. Season with salt and pepper.
2
Deglaze with 800 ml water, stir in stock and tomato paste. Simmer covered for about 20 minutes. In the meantime wash and chop the herbs. Cut white bread into cubes. Fry in 1 tablespoon of hot butter, turning until golden brown.
3
Whip cream until semi-solid, stir in gin. Crush juniper berries. Season soup with salt, pepper and crushed juniper, stir in herbs. Serve the soup with the gin cream and croutons.