for 4 person

Tomatoes

1 kg	tomato (e.g. ProSpecieRara Coeur de boeuf), sliced
250 g	cherry tomatoes (e.g. ProSpecieRara Baselbieter Röteli), cut in half
1	shallot, cut into rings
1	garlic clove, thinly sliced
5 sprig	thyme
2 tbsp	olive oil
½ tsp	salt
a little	pepper

To roast

80 g	shelled almonds

Soup

2 ½ dl

vegetable bouillon

Basil oil

½ bunch	basil, finely chopped
2 tbsp	olive oil
¼ tsp	sea salt

How it's done

Tomatoes

Spread the tomatoes, shallot, garlic and thyme on a baking tray lined with baking paper, drizzle with oil, season.

To roast

Approx. 1 hr. in the centre of an oven preheated to 180°C. Top with the almonds and roast for a further 10 mins. Remove from the oven, roughly chop approx. 30 g of the almonds, set aside with half of the cherry tomatoes.

Soup

In a blender, puree the remaining almonds and tomatoes with the resulting juice and stock until smooth, leave to cool, cover and chill for at least 1 hr.

Basil oil

Combine the basil and oil. Plate up the tomato soup, top with the oil and reserved cherry tomatoes. Sprinkle with the almonds and fleur de sel.

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