Ingredients :

• The tomato — Get it ripe — really ripe, not the ones that are still firm and pale pink. A well-ripened tomato blends easily, gives a deep red color, and provides that slightly tart sweetness that balances the ginger. Outside of summer, a plum tomato like Roma often holds up better than a standard round tomato.
• The carrot — One medium carrot is enough. It provides the sweetness and the orange color, softening the whole mix so it’s not too acidic. No need for a special variety — the basic one from the market does the job perfectly. Just peel it properly.
• The ginger — One centimeter is the recommended dose, and it’s the right amount to start with. Must be fresh — powdered ginger gives a dusty taste that doesn’t work here. Peel it with the back of a spoon; it works better than a knife. If you like heat, go up to 1.5 cm.
• The orange — The juice of one freshly squeezed orange, not the bottled stuff from the aisles. The difference in taste is striking and the natural acidity balances the tomato. If you don’t have an orange this morning, a lemon squeezed and diluted in a bit of water can help — but that’s really a last resort.