Tomato Soup with Tuna

Put the tomatoes in boiling water for 3 minutes, then remove the skin and cut them into 6 pieces each. Heat the olive oil in a frying pan and fry the chopped shallots until golden. Then add the tomatoes, chopped garlic and basil one by one. Stir well. Season with celery salt, salt and freshly ground pepper and simmer at low temperature for 10 minutes. Meanwhile, cut the tuna into tiny cubes, sprinkle with the juice of one lemon and set aside. Mash the tomato mixture and keep warm. Whip the cream until stiff, season with salt and pepper and set aside. Divide the tomato soup evenly among six plates, sprinkle with the tuna cubes and garnish with a dollop of whipped cream and basil.

In summer, this soup can also be served chilled.

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