Tomato and ginger soup
500 g cherry tomatoes
1 onion
1 clove of garlic
1 peeled potato
1 tsp strong paprika powder
2 tbsp olive oil
1 tsp crushed ginger
2 dl tomato juice
5 dl vegetable stock
1 package cream cheese seasoned with sun-dried tomatoes
fresh chives
sugar, salt, pepper
Cut the cherry tomatoes in half. Brown chopped onion, crushed garlic, paprika powder and a cubed potato with olive oil, in a pot. Add tomato halves, crushed ginger, tomato sauce and vegetable broth. Allow the soup to boil for 15 minutes. Purée the soup with a blender and, at the same time, melt the cream cheese into the soup. Season with a pinch of sugar and salt, and add pepper as required. Garnish the soup with fresh-chopped chives. Serve, for example, from hot teacups with grissini or taralli.
