Tomato-orange-ginger soup

Name: Tomato-orange-ginger soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 piece(s) Ginger (about 1,5 cm); 1 Onion; 2–3 Garlic cloves; 1.25 kg ripe tomatoes; 5 TABLESPOONS Olive oil; 1-2 TEASPOONS Sugar; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 250 ml Orange juice; 750 ml Vegetable broth; 2 (approx. 350 g) Chicken filets; 2 TABLESPOONS Oil; 1 red chilli pepper; 50 g Organic soft tomatoes; 75 g Gouda cheese; 8 discs Baguette bread (approx. 18 g each); 6 Stem(s) Basil; 2 TABLESPOONS Sesame seed; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 piece(s) Ginger (about 1,5 cm)
1 Onion
2–3 Garlic cloves
1.25 kg ripe tomatoes
5 TABLESPOONS Olive oil
1-2 TEASPOONS Sugar
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
250 ml Orange juice
750 ml Vegetable broth
2 (approx. 350 g) Chicken filets
2 TABLESPOONS Oil
1 red chilli pepper
50 g Organic soft tomatoes
75 g Gouda cheese
8 discs Baguette bread (approx. 18 g each)
6 Stem(s) Basil
2 TABLESPOONS Sesame seed
baking paper

Directions

1
Peel and finely grate the ginger. Peel and finely chop the onion. Peel garlic and chop finely. Wash, clean and roughly dice the tomatoes. Heat 3 tbsp. olive oil in a pot. Add onion, garlic and ginger and fry while turning. Sprinkle with sugar and allow to caramelize slightly. Add tomato puree and sauté. Add the tomatoes, season with salt, pepper and paprika, mix in and braise over a low to medium heat for 6-8 minutes
2
Deglaze with orange juice and stock, bring to the boil and simmer for about 15 minutes. In the meantime wash the meat and pat dry. Heat the oil in a pan and fry the meat for 7-8 minutes while turning. Season with salt and pepper. Remove from the pan and cut approx. 16 slices
3
In the meantime clean and wash the chilli pepper and cut the rings. Finely chop the dried tomatoes. Mix the tomatoes, chilli pepper and 2 tablespoons of olive oil. Grate cheese finely. Place slices of bread next to each other on a baking tray lined with baking paper. Spread slices of meat on top. Spread the tomato-chili mixture over it, sprinkle with cheese and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 3-4 minutes. Remove from the oven
4
Wash the basil, shake dry, put some leaves aside for garnishing and roughly cut the remaining leaves. Roast sesame seeds in a pan without fat while turning, remove. Lightly puree the soup with a hand blender, season again with salt, pepper and paprika. Mix in basil. Garnish the soup with basil leaves and sprinkle with sesame seeds. Add bread
5
Preparation time approx. 50 m minutes