Tangy Tomato with Basil

Inspired by the Spanish Gazpacho, this vegetarian puree of roasted tomatoes and basil has been given an Asian twist.  With an orangey hue and a tinge of red, this soup is creamy and has the aroma of freshly roasted tomatoes blended to perfection. It is first tangy and then slightly spicy, leaving a warm tingling aftertaste.

600g | Serves 2 | Spicy | Vegetarian | Dairy | Gluten Free

Tangy Seafood Tom Yum with Glass Noodle

Serves 3 portions per 1 Tangy Tomato Take Home Soup Pack

Ingredients (per portion):
  • 300g Tangy Tomato Soup
  • 1 pc kaffir lime leaves
  • 3g blue ginger
  • 2g bruised lemongrass
  • 1g chilli padi
  • 2 pcs prawns
  • 2 pcs mussles
  • 2 pcs squid rings
  • 3 pcs oyster mushrooms
  • Coriander leaves or spring onions for garnish
  • 1 wedge of lime
  • 120 g glass noodle
  • Chilli oil as garnish
  • 2 pcs tomato cherries
Preparation Steps:
  1. Simmer kaffir lime leaves, a bruised lemongrass stalk, chilli padi and blue ginger for about 10 mins in Tangy Tomato Soup.
  2. Add seafood of your choice and bring to boil.
  3. Blanch glass noodles.
  4. Pour hot soup over the noodles.
  5. Garnish with chili oil, lime wedge and coriander leaves.

Mussel Shooter

Serves 20 portions per 1 Tangy Tomato Take Home Soup Pack

Ingredients (per portion):
  • 30ml chilled Tangy Tomato Soup
  • 1 pc mussel
  • 2 drops tabasco sauce
  • Sprinkle of black pepper
  • Sprinkle of salt
  • 1 wedge of lemon
Preparation Steps:
  1. Rinse mussel and pat dry with kitchen towel.
  2. Place mussel in chilled shooter glass.
  3. Fill a shooter glass with chilled Tangy Tomato Soup.
  4. Drizzle with a drop or two tabasco sauce, black pepper and salt.
  5. Serve with a lemon wedge.

Spaghetti with Meatballs

Serves 6

  • 1 Tangy Tomato Take Home Soup Pack (600g)
  • 400g dry spaghetti
  • 150g bacon cut into cubes
  • Salt & pepper
  • Grated parmesan cheese
  • 6 soft boiled or sous vide poached egg

Meatballs (Makes 20):

  • 350g minced beef
  • 350g minced pork
  • 35g onions, blended
  • 15g garlic, minced
  • 100ml water or chicken stock
  • 28g breadcrumbs
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 0.5 teaspoon dried parsely
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 10g corn starch
Preparation Steps:


  • Mix well and round into 50g balls.
  • Refrigerate for 2 hours.
  • Pan fry in oil till golden brown and cooked through before setting aside.

Cook spaghetti till al dente in salted water.