Soupe froide de tomates au poisson

 


  • 2 cups unsalted meat or chicken stock
  • 4 tomatoes (peeled, seeds removed, chopped)
  • 1 cucumber (peeled, seeds removed, chopped)
  • 1 spring onion (peeled and chopped)
  • 2 tablespoons of vinegar
  • 1/4 teaspoon white pepper
  • 1 teaspoon mustard
  • 4-8 drops of hot pepper sauce
  • 350 g (0,44 lbs) white-fleshed fish (boiled)


Put the meat or chicken stock in a saucepan, add the tomatoes, cucumbers, spring onions, vinegar, white pepper, mustard, hot pepper sauce and fish and mix well. Cover the pot and put it in the refrigerator to cool for at least 1 hour. Take the pot from the fridge and chill the soup. Divide into 4 soup plates and serve.

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