Tomato soup recipe with photos
my wife cookThis cold tomato soup from time to time. But only in summer time and in the days when very hot outside. Meanwhile, tasty and it will be in demand all year round, and my first practical experience in its preparation will be interesting not only three months out of the year. So let's just move from words to action and make this cold tomato soup with cod.
Although practice shows that there are no strict requirements, and the fish just have to be not fat. After all, cold specks of fat will not just tasteless, and disgusting, and spoiling all the food. Both as the taste and very unappetizing appearance.
So, we cook it. We need:
• 250 grams cod fillets (all this is based on two full servings),
• 500 ml tomato juice (you should put it in the refrigerator, making sure it is cold),
• half of a small bunch of green onions,
• a third of the average of a bunch of dill,
• and a good pinch of common salt. That's all.
We only prepare the fish while the rest of the ingredients we use "as is". It is put on the pan and WITHOUT OIL (remember that excess fat can give a cold tomato soup) under the lid, on low heat, two ... three minutes.
During this time, green onions finely chop.
Cod overturn, and so fry another couple of minutes.
During this time, make your finely chopped dill.
crumble it into small pieces (believe me, she will break up), sprinkle with salt, and so prepare for another minute.
Put it in a dish and add onion and fennel and pour all the juice. That's wisdom, our cold tomato soup is ready.