Tomato Ginger Soup With Chicken Toasts - cooking recipe

Ingredients

7 tbsp olive oil
1 medium onion, diced
2-3 cloves garlic, finely chopped
1.5 cm fresh ginger, grated
1-2 tsp sugar
1 tbsp tomato paste
1.25 kg tomatoes, diced
1 tsp sweet paprika
250 ml orange juice
750 ml vegetable stock
700 g chicken fillets
50 g sundried tomato, diced
1 None red chilli, sliced
8 slices baguette
75 g gouda, grated
6 stems basil, chopped + some sprigs fro garnish
2 tbsp toasted sesame seeds

Preparation

Heat 3 tbsp olive oil in a pan and saute the onion, garlic and ginger. Sprinkle with sugar, allow to lightly caramelize then add the tomato paste, continue to saute for a couple more minutes. Add the tomatoes, paprika, season with salt and pepper and cook over a low heat for 6-8 minutes. Add the orange juice and stock to the pan, stir, bring to the boil and simmer for 15 minutes. When cooked, blend to a smooth puree and check to see if it needs additional seasoning .
Meanwhile, heat 2 tbsp oil in a frying pan and cook the chicken for 7-8 minutes until golden brown on all sides. Season with salt and pepper, cut into about 16 slices then set aside and keep warm.
Mix the sundried tomatoes, chili pepper and 2 tbsp olive oil. Place the slices of bread on a baking tray, top with chicken slices, grated cheese and the tomato-chilli mixture. Bake for 3-4 minutes until the cheese has melted.
To serve, mix the basil into the soup and transfer to bowls. Garnish with toasted sesame seeds, a sprig of basil and serve the chicken toasts on the side.