Summary

Ingredients

• 3 beefsteak tomato (s)
• 30 cherry tomato (s)
• 18 strawberries, depending on size
• sea-salt
• Piment d`Espelette
• 3 teaspoons lemon juice
• arugula
• 1 bunch mint, fresh
• 2 tablespoon pistachios
• 150 ml olive oil
• 1 lime zest
• Harissa
• 150 g pecorino cheese

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Instructions

1. For the pesto, mix the mint leaves with the pistachios, olive oil, pecorino and lime zest with a hand blender. Season with a little harissa at the end - depending on how spicy the pesto should be.
2. Briefly wash the beautiful, aromatic tomatoes and remove the stalk. Quarter the beefsteak tomatoes and place in the blender with the cherry tomatoes. Wash the strawberries briefly, they should be ripe and aromatic. Remove the stalk and also put the fruit in the blender. Add a pinch of sea salt and puree everything briefly.
3. In order to filter out the seeds, pass the liquid through a hair sieve, this is how the soup becomes really elegant. Season with salt, a hint of allspice and a little lemon juice.
4. Now quickly pour the soup into the plates. Garnish with rocket and a little mint pesto. Serve immediately to prevent the soup from settling. But even then it still tastes great.