Cold fish soup

1 serving

60 minutes

Fish cold soup is a refreshing dish of European cuisine, perfect for hot days. Its roots trace back to Mediterranean gastronomy traditions where the freshness of ingredients plays a key role. The harmonious combination of tender fish fillet, crunchy cucumber, and aromatic onion is complemented by the rich taste of tomato juice, creating a light yet nutritious treat. Seasoning with salt and black pepper adds depth to the flavor, while herbs finish the composition with freshness. This soup requires no cooking, making it quick and convenient to prepare. Served chilled, it wonderfully quenches thirst and satisfies while remaining easy on digestion.

Energy value per serving

• Calories: 165.3
• Proteins: 20.7g
• Fats: 1.4g
• Carbohydrates: 18.5g

Ingredients

• Cucumbers: 100 g
• Tomatoes: 3 pc
• Fish fillet: 100 g
• Onion: 30 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash the vegetables.

2. Rub the fish fillet with salt and spices. Fry and cool.

   Required ingredients:

   • Fish fillet: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Slice the cucumber into rounds and the onion into rings.

   Required ingredients:

   • Cucumbers: 100 g
   • Onion: 30 g

4. Make juice from tomatoes using a juicer.

   Required ingredients:

   • Tomatoes: 3 pieces

5. Mix cucumber with onion and pour with tomato juice.

   Required ingredients:

   • Cucumbers: 100 g
   • Onion: 30 g
   • Tomatoes: 3 pieces

6. Sprinkle with mashed fish, garnish with greens.

   Required ingredients:

   • Fish fillet: 100 g