Unroll the yeast dough and cut into approx. 24 strips. Sprinkle with 4 tablespoons of oil and sprinkle with salt. Open the dough strips and place them on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes.
For the soup, wash, clean and coarsely dice the tomatoes. Wash lemon hot, grate dry, grate peel thinly. Halve the fruit and squeeze the juice. Blend tomatoes, honey, lemon peel and 4 tbsp. lemon juice in a blender.
Wash basil, shake dry, pluck leaves from the stalks and chop. Season soup with basil except for something to sprinkle, pepper, salt and vinegar. Arrange in bowls or cups and sprinkle with 1 teaspoon of oil each.
Garnish with yeast sticks and cheese. Add the rest of the yeast sticks.