Rinse the tomatoes and cut out the stalks. Cut the tomatoes into small pieces and put them into a saucepan with tomato juice, salt, pepper, 250 ml of tap water, 2 sprigs of basil and paradeis pulp. Whisk the egg whites briefly but vigorously, add to the tomatoes in combination with the ice cubes and mix everything together properly. Allow to bubble gently over a low to medium heat, then remove from the heat and leave to infuse for 20 minutes.
Meanwhile, rinse and clean zucchini and bell bell pepper, dice into very small cubes and set aside, covered.
Strain the liquid through a fine dish and place in the icebox for 4 hrs.
To serve, rinse the cherry tomatoes, cut into slices and place on soup plates in combination with the vegetable cubes, pour with tomato consomme. Cut the remaining basil into thin strips (small leaves whole) and sprinkle on top.
Our tip: Zucchini are tender in taste and therefore also well suited for children.