Yield: 1/2 cup, approximately

1/2 pound red tomatoes
2-inch piece fresh ginger root
1 tablespoon extra virgin olive oil
1/2 cup canned tomato juice
1/2 teaspoon dried thyme
Salt, to taste
Tabasco sauce, to taste
lime wedges for garnish

Place tomatoes in boiling salted water for 20 seconds, remove to an ice bath then peel the skins. Cut tomatoes in half horizontally. Use your fingers to squeeze gently and dig out all the seeds in the tomato cavities; coarsely chop tomatoes.

Peel the ginger root and chop coarsely. Place chopped tomatoes, ginger root and extra virgin olive oil in a small saucepan. Simmer 15 minutes. Transfer to a blender or food processor. Add tomato juice, thyme, salt and Tabasco sauce, process until smooth. Pour into a container with a spout, cover and chill.

When ready to serve, pour into stemmed glasses, serve chilled with a small wedge of lime.

Wine recommendation: Pinot Noir