Fresh Tomato Cream Soup

For the cream of tomato soup, score the tomatoes, immerse in boiling water for 1-2 minutes, peel off the skin, quarter, seed and finely chop.

Saute diced onion in butter until translucent, add tomatoes and saute for 5 minutes. Fill up with 1/4 l water and add spices.

Add gin, season the soup to taste. Whip the cream until stiff, pour on the soup and sprinkle with chives.

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