Orange tomato drink

Orange tomato drink

  • Minutes: 30
  • Servings: 4


  • 1 kg of ripe tomatoes
  • 1 bay leaf
  • 1 teaspoon rosemary
  • 2 tablespoons chopped chives
  • 1 tablespoon red curry paste
  • 2 tablespoons butter
  • 150 ml of orange juice
  • Salt
  • Pepper from the grinder
  • Tabasco
  • Chives for garnish


  1. For the tomato juice, blanch the tomatoes, fry, skin and cut into chunks. Put in a saucepan with the rosemary and bay leaf, bring to a boil and cook over low heat for 10-15 minutes over medium heat. Blend with the cutting stick, add a little water at will and pour the mixture onto a pass cloth stretched over a pot and press firmly. Let the juice cull.
  2. Briefly fry the chives with the curry in melted butter, mix with 700 ml of tomato juice and orange juice, briefly to taste and season with salt, pepper and Tabasco. Serve in glasses or cups and serve garnished with chives.