Ginger and tomato soup

This soup made with tomato and ginger is a great first course which can be served at almost any time of the year. At first glance it looks a little like gazpacho, but it is not a recipe of Hispanic origin. Indeed, its inspiration is entirely Asian. If the tomato is typically Mediterranean, then it is also true that ginger is typically Asian. This unique fusion between Europe and Asia gives rise to a delicately spiced and aromatic soup, excellent hot or just warm as a starter for lunch or dinner. It was inspired by ‘fusion’ cuisine, i.e. dishes containing rich oriental inspirations as much as Western ones. So as not to disappoint our traditional readers, we have also prepared a beautiful basket of toasted croutons. The whole thing will certainly be a great success! You can continue with main courses of your choice, as this starter works well as an entrée for both meat and fish dishes.


5 minutes Total time
10 minutes Active time
Serves 1 person
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Grate the ginger. Fry the ginger with the melted butter. Add the tomato juice and season with salt and sugar. Cook for 10 minutes over low heat. Chop a little fresh parsley and serve with the parsley sprinkled on top.

A really lovely, last minute pasta sauce? Spaghetti with olive oil, garlic …. and ginger! Make it when time is short and when you don’t fancy the usual ‘garlic, oil and chilli’ sauce.
Ginger is a real boon for your health: it is good for the stomach as it aids digestion, prevents the appearance of ulcers and inhibits flatulence and bloating.

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