Shallots, tomatoes, tomato juice punch in a blender until smooth, add salt, sugar, wine vinegar and tabasco, mix everything.
Shrimps fry in butter. Finely chop the cucumber, ginger root, and tomatoes into cubes, season with basil and olive oil and mix. Put the vegetables on a plate in a tartare shape, put the shrimp next to it, serve the base for the soup separately.