Cold tomato soup

Remove the root starter from the spring onions and cut the white and pale green into thin slices.

Puree the tomato cubes with the spring onions and olive oil with the food processor. Add the tomato juice. Put the soup in the refrigerator for at least one hour.

Season the soup with cayenne pepper to taste and salt.

Wash the basil, dry it and cut or tear the leaves coarsely. Serve the soup sprinkled with the basil.