Instructions: In a medium saucepan, combine the tomatoes and evaporated milk. Wrap the ginger in paper toweling and squeeze the juice into the pan. Cook over medium heat for 4 to 5 minutes, stirring occasionally, until steaming.

Season with salt and pepper. Ladle 1 cup into each of 4 soup bowls and garnish with the chives.

NOTES : An easy homemade soup.

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