Blanch tomatoes until boiling hot (scald), then peel and remove stalks. Chop coarsely, beat with diced onion, oil, vinegar and herbs in a hand mixer, then set aside to cool.
Peel the avocado, which should be as ripe as possible but still firm, chop the flesh coarsely, sprinkle with the juice of one lemon. Mash the garlic, whipped cream, a little bit of lemon juice and avocado flesh with a fork, season with sugar, salt and freshly ground pepper, stir to a creamy consistency.
Divide tomato soup evenly into deep plates, bring each to the table with a spoonful of avocado cream and mint leaves.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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