Ingredients :

• The tomato — A very ripe tomato, not the firm, bland kind. Look for something that gives slightly under your fingers, with that greenhouse or garden smell. Out of season, a Roma tomato or a vine tomato from a good greengrocer is better than a tasteless summer tomato from a supermarket.
• The carrot — A medium carrot, neither too small nor too big. Very large carrots sometimes have a woody core that gives a bitter taste and a harder texture to blend. Medium size is softer, naturally sweeter — exactly what we want to balance the acidity of the tomato and ginger.
• The orange — The juice of a hand-squeezed orange, not bottled juice. The difference is immediate: fresh juice is more acidic, brighter, with a slight bitterness from the zest if you squeeze hard. That brightness is what gives the juice its character.
• The ginger — One centimeter is the starting dose. For those who like it, you can go up to two. Peel it with the edge of a tablespoon rather than a knife — you lose much less flesh. And choose a firm piece: soft, shriveled ginger has lost half its aromatic punch.