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Cold Tomato soup with Salmon Canapés

Cold Tomato soup with Salmon Canapés

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

13 June, 2018
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Type of dish

serves for

4

total time

3 HR 0 MIN

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.

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