Tomato Soup with Buckwheat –

– or finely chopped, black pepper – roasted toasted

Dip the tomatoes briefly in boiling water, remove the skin and cut into cubes. Cook in vegetable soup with whipped cream for about ten minutes. Season with garlic, sea salt and pepper. Grind with a blender, pour into hot plates and sprinkle with coarsely chopped basil and buckwheat.

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