Cold Tomato-Paprika Soup with Salmon Bites

Ingredients

• 3 slices of toast bread (or white bread)
• 1 onion
• 2 Garlic cloves
• 1 red bell pepper
• 1 kg fully ripe tomatoes
• 2 tbsp olive oil
• 200 ml vegetable stock
• 100 ml heavy cream
• 1 tsp lemon juice
• Salt
• Cayenne pepper

Instructions

1. 1.

   Soak the toast bread in a little water and drain. Peel and finely dice the onion and garlic. Peel, halve, clean and chop the bell pepper. Score the tomatoes crosswise, place them in a bowl with boiling water, shock them in cold water, peel, quarter, remove seeds and stems, discard stems. Place seeds in a sieve to catch juice. Blend tomato juice with tomato quarters, drained bread, pepper pieces, olive oil, onion, garlic and cream until smooth. Mix in about 250 ml cold vegetable stock to desired consistency. Cover and refrigerate at least one hour before serving. Season with lemon juice, salt and cayenne pepper.

2. 2.

   For the topping, place salmon slices on four serving rings (or homemade thick foil rings) and freeze them. Dice tuna into small cubes, season with salt, pepper and lemon juice. Ladle soup into deep bowls. Carefully remove frozen salmon rings from the serving rings, place them in the soup, fill with tuna mixture, top with Manchego cheese, add a little caviar, garnish with a strip of yellow tomato and mint. Serve immediately.