First course

Cold Tomato soup with Salmon Canapés


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Cold Tomato soup with Salmon Canapés
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Cold Tomato soup with salmon canapés filled with tuna tartare is a sophisticated recipe perfect to be served for a special dinner or lunch.

For the soup
For the tatar
To garnish
Info box
  • Preparation time
  • Recipe category First course
  • Recipe yield 4
  • 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.
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