Tomato and red fruit dessert soup

We'll start with the soup. Combine the diced tomatoes, red berries, and the seeds from the vanilla bean in a saucepan and heat to boiling point, stirring constantly. Let the mixture simmer for a few minutes (not too vigorously, at least 4 minutes). Then let it cool slightly, stirring the mixture occasionally.

Add the powdered sugar and let it dissolve nicely into the mixture.

Mix everything briefly and then strain through a sieve; this will give you an almost smooth coulis of tomato and red berries with a hint of vanilla.

Let the tomato and red fruit mixture cool completely. You can easily make the soup a day in advance, so on Valentine's Day you only need to plate it.

You can now start with the sorbet. Bring 375 ml of water to a boil with the sugar. Stir gently until all the sugar is dissolved, stay nearby, and don't turn the heat up too high.

Remove from heat and add the lime juice and lime zest. Let this cool gently.

Place the cooled mixture in a plastic container (an old ice cream tub is ideal for this) and store in the freezer. Stir three times with a break of about 1 hour in between each stir, this prevents large ice crystals from forming. After this, leave it in the freezer for at least another 4 hours to ensure you have the desired sorbet consistency.

Take a deep plate, pour the delicious tomato and red berry coulis with vanilla at the bottom. Arrange a scoop of lime sorbet on top. Garnish with mint, red berries… and enjoy.

Buon appetito!