Cold Tomato soup with Salmon Canapés

 

 


Cold Tomato soup with Salmon Canapés

INGREDIENTS

Bread 3 - 4 slices, crusts cut off

Tomatoes 1 kg, skinned and quartered

Red pepper 1, peeled and chopped

Onion 1, diced

Olive oil 2 - 3 tbsp

Garlic 2 cloves, diced

Cream 100 ml

Vegetable stock 200 - 250 ml

Lemon juice 1 - 2 tsp

Pepper

cayenne

Salmon 4 slices, sashimi quality

Tuna 100 g, sashimi quality, diced

Lemon juice

Manchego Cheese shaved

Caviar

Tomatoes 4 strips, yellow

Mint leaves

Preparation

Soften the bread in a little water.

Sieve the tomatoes to retain the juice.

Wring out the bread and place it in a blender with the tomatoes, juice, pepper, olive oil, onion, garlic and the cream and purée well.

Add approx. 250 ml cold vegetable stock until the desired consistency is achieved.

Cover and chill for at least one hour in the fridge.

Season with lemon juice, salt and cayenne pepper.

To make the tartar, line 4 serving rings with the salmon and place in the freezer for one hour.

Season the tuna with salt, ground black pepper and lemon juice.

Transfer the soup into deep plates and carefully remove the rings from the frozen salmon.

Place the salmon rings in the soup, fill with the tuna tartar and top with manchego.

Add a little caviar and garnish with a strip of tomato and mint.

Serve immediately.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more