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Chilled tomato and fresh ginger soup

Chilled Tomato and Fresh Ginger Soup


A chilled tomato and ginger soup for a chilled out dinner!

  • Yields: 400 ml |
  • Difficulty:

  • Prep Time : 1:30 hours |
  • Cook Time : 60 mins
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6 Roma tomatoes, halved and seeded

2 Tbsp (30 ml) olive oil for roasting

Maldon salt and freshly milled black pepper

1/2 tsp (2.5 ml) sugar

3 sprigs French tarragon

thumb-sized piece of fresh ginger, peeled and coarsely chopped

1/2 C (125 ml) tomato juice

1 Tbsp (15 ml) good quality olive oil

1 tsp (5 ml) freshly squeezed lemon juice


Preheat the oven to 180 °C.

Place the tomatoes in a roasting dish and drizzle with olive oil. Season with salt and pepper, and sprinkle some sugar in each of the tomatoes. Add the sprigs of tarragon and roast for about 1 hour, turning after 45 minutes. Keep to one side to cool.

Place the ginger, tomatoes, tarragon (stalks removed) and tomato juice in a blender. Blend until smooth. Add the olive oil and lemon juice. Pour into a container, cover and chill, preferably overnight. If the consistency is too thick, add water to dilute just before serving.