Dip tomatoes briefly in boiling water, remove skins, cut into cubes and remove seeds. Cut cucumber and onion into pieces. Blend everything in a hand blender or with a hand blender. Season with sea salt, cayenne pepper and juice of one lemon. Fill into deep plates.
Finely mash tofu, knead together with light butter, sesame seeds, garlic, yeast seasoning and chopped chives. Scoop with two teaspoons and add to soup.
Our tip: Fresh chives are much more aromatic than dried ones!
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