Dip the tomatoes briefly in the boiling water, then remove the skin.
Peel and dice the onions. Fry in the oil with 1 tablespoon of water until translucent. Finally, fry the yeast flakes briefly.
Remove the saucepan from the stove. Add 100 g of water and the tomatoes and blend with the hand blender. Add the red wine, the stock cube, the butter and all the kitchen herbs, as well as the peeled and pressed garlic clove.
Heat the soup but do not make it!
Season with the celery salt and the picata.
Rinse the zucchini or cucumber and cut into strips. Fill the soup into the plates, spread the zucchini or cucumber strips evenly over the top and place 1 tablespoon of whipped cream on each unit.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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