Put the tomatoes in a pot of boiling water, the tomatoes must be completely covered. As soon as the skin of the tomatoes bursts, remove them, skin them and quarter them. Return the quartered tomatoes to about 1/8 of the boiling water and cook for 10 minutes. Season with 2 teaspoons each of salt, oregano, white pepper and black pepper.
Cook for another 10 min. Now coarsely puree this with a blender and season with 1 tsp.
black pepper and paprika and puree very finely. Add the tomato paste and stir until the paste has dissolved and the soup becomes creamy.
Add the remaining spices. Add finely chopped parsley and finely ‘plucked’ chives to taste. Cook for another 10 minutes. Now add cream and creme fraiche and cook again until the creme fraiche has dissolved. Now serve.
