Cold Tomato Soup with Toasted White Bread Cubes

Dice onions and fry in 30 g butter until translucent. Cut tomatoes into pieces. Add and stew briefly. Add bay leaf spice and finely chopped pepper, salt, rosemary and sugar. Pour 1/2 liter of water and simmer for 30 minutes. Strain everything through a sieve. Season again and cool. Chop basil leaves and fold in. Cut toast into small cubes. Toast in the remaining butter until golden brown.

Keep separate 1 and add to soup just before serving. Tip: You can drink the tomato soup just as easily from cups.

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