Cold Cucumber Soup with Cod

Ingredients

• 500 g Cod fillet
• juice of one lemon
• 0.5 Salad Cucumber
• 700 g tomato cubes (deveined and seeded)
• 3 Garlic cloves
• 1 small red onion
• 3 tbsp chopped parsley
• 2 tbsp chopped mint
• 1 green bell pepper
• 1 red chili pepper
• 20 ml sherry vinegar
• 100 ml olive oil

Instructions

1. 1.

   Wash the cod, pat dry, salt it, and cut into fine strips. Drizzle with lemon juice, mix well, cover and marinate in a cool place for about 1 hour.

2. 2.

   Wash the cucumber, peel, halve lengthwise, remove seeds, and dice finely. Puree the cucumber skin and seeds finely and set aside. Puree about half of the tomatoes and set aside as well. Wash the bell pepper, peel with a vegetable peeler, halve, seed, and dice. Peel the onion and dice finely. Wash the chili pepper, seed it, and finely chop. Peel the garlic, finely chop, and mix with onions, chili, and vinegar.

3. 3.

   Combine cucumber, tomato, and bell pepper; fold in the cucumber and tomato purees, add the vinegar mixture and olive oil, season with salt and pepper, and stir in the herbs. Taste and adjust seasoning. Chill for 1 hour.

4. 4.

   For serving, mix the gazpacho with the marinated cod and serve, e.g., in glasses.