Cold Vegetable Soup

Peel the garlic clove and chop finely. Whisk soft butter with a little garlic, season with salt and a squeeze of juice from a lemon. Mix the egg yolks with the mustard, then add the olive oil slowly, stirring throughout, until you have a creamy mayo. Season to taste with salt and freshly ground pepper.

Rinse the tomatoes, remove the stalks and finely dice the tomatoes.

Peel the cucumber, rinse the bell bell pepper, remove the core and cut the vegetables into pieces. Set aside a few cubes of tomatoes and peppers. Mix the remaining vegetable cubes with the rest of the garlic and the mayo in a hand mixer. Pass the soup through a sieve, season with salt, pepper and cayenne pepper and leave to cool.

Turn on the grill of the oven.

Cut chives into fine rings.

Spread toast with garlic butter, sprinkle with remaining vegetable cubes and bake in oven under grill coil until crisp.

Serve the soup, sprinkle with chives and bring the hot bread to the table with it.

Our tip: Fresh chives are much more aromatic than dried ones!

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