Fry garlic, tomatoes, shallots and chili in olive oil in a frying pan until everything takes some color.
Deglaze with the vegetable soup, add chestnut honey, curry and vinegar and cover and steam until soft.
Reduce the liquid in the frying pan to a thick sauce and put everything together in a bowl.
Mix with olive oil, tarragon vinegar and the remaining ingredients and season.
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