Cold Buttermilk Basil Soup with Camembert and Herb Crumbs

For the cold buttermilk basil soup, mix well the buttermilk with basil, vinegar and the coarsely chopped, deseeded chili pepper and season vigorously with salt and pepper.

Line a baking tray with baking paper. Cut the Camembert into small pieces, place on the tray and bake in the preheated oven at 160°C for 2 minutes.

For the herb crumbs, cut the bread into small cubes and finely blend in a food processor together with the washed herbs, some salt and pepper.

Arrange the buttermilk basil soup in cold soup plates, place the melted Camembert in it and sprinkle with the herb crumbs. Garnish with basil leaves.

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