Preparation time: 15 minutes
Cooking time: 30 minutes
 

1. Remove the rind from the cheese and cut into small pieces; melt it in half of the hot cream; allow to cool.
2. Peel and seed the tomatoes. Remove the stem of the pepper; cut it in half and remove the seeds and ribs.
3. Cut the tomato pulp and pepper into small pieces.
4. Peel and chop the onion and 2 cloves of garlic. Cook the mixture in 2 Tbsp. olive oil until lightly colored.
5. Add the pepper and tomatoes, salt and pepper and simmer for 30 minutes.
6. At the end of the cooking time, purée the tomato soup and season with Tabasco. Let cool and then refrigerate.
7. In a small electric blender, combine the remaining garlic clove with the pine nuts, basil leaves, remaining olive oil and a pinch of salt. Process to form a smooth green sauce.
8. Whip the remaining 200 ml cream to firm peaks. Gently fold into the chevre mixture to make a mousse.

Serving

1. To serve, divide the tomato soup among tall glasses and top with a spoonful of chevre whipped cream.
2. Spoon some of the green basil sauce on top and garnish with quartered cherry tomatoes and a sprig of basil.