For the tomato soup, dice the tomatoes.
Heat the oil in a saucepan and cook the tomato pieces at low temperature for about 5 minutes until soft.
Strain the tomato mixture and pour it back into the pot.
Add the spices, the kitchen herbs and the juice of one lemon and let the soup simmer quietly for another 5 minutes.
Garnish the finished soup in the plate with some whipped cream and garnish with chives. On top of the whipped cream grind a little coarse pepper.
Preparation Tip:
The tomato soup also freezes beautifully if you make more.
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