Tomato Soup with Smoked Turkey Ham

For the tomato soup, wash the tomatoes, score them crosswise and blanch them. Peel off the skin, remove the core and cut into small cubes. Wash and dry the celery and cut into fine cubes.

Peel the garlic clove and put it through the press. Peel the onion and cut into fine cubes. Wash the herbs and shake them dry. If necessary, remove the leaves, but leave them on the stalks.

Heat the grape seed oil over medium heat, add the garlic, onion and celery cubes and sauté for about 5 minutes.

Add the herbs and sauté for another 1 minute. Add the tomato pieces, the Piment d Espelette, as well as plenty of salt and pepper from the mill, let everything infuse for another 5 minutes while stirring.

Pour in the veal stock and simmer over medium heat for about 30 minutes. Coarsely puree the soup with a hand blender. Quarter the date tomato, remove the core and cut into strips.

Wash and dry the parsley and chives. Cut chives into fine rolls, chop parsley very finely. Toast bread, cut into cubes. Heat butter in a pan, add bread cubes with finely chopped parsley, toast briefly.

Cut the turkey sausage into fine strips. Pour 1 tablespoon of gin into a warmed plate, pour on the hot soup, add the turkey sausage strips, 1 tablespoon of sour cream, the tomato slices, bread cubes and chives.

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