Instructions: "Kochen rund ums Jahr", by Heidemarie Freund)

Cut the tomatoes into halves or quarters, depending on size. (I peeled them first.) Finely chop onions. Melt butter in a casserole add onions, season with salt, thyme and rosemary. Fry onions until soft. Add tomatoes and fry them together with the onions for another 5 minutes, stirring constantly.

Add the bay leaf and the beef stock. With the lid closed let the soup simmer at low heat for about 40 minutes. Then pass the soup through a sieve or blend it in a mixer. (I put my small hand-held mixer into the casserole and it worked well.) For a short moment, bring the soup to a boil again.

Then add salt and pepper to taste and pour the gin into the soup. Mix well.

Serve with a spoonful of whipped cream on each portion.

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