Gazpacho with Setra cod liver
cooking time
difficulty level
Ingredients:
1 can of Setra cod liver;
4 tomatoes;
4 celery stalks;
1 sweet pepper;
1 red onion;
1 clove of garlic;
200 g spinach;
100 g goat cheese (or Buratto);
Setra salt and ground black pepper to taste;
olive oil;
a couple of sprigs of herbs for garnish (celery, arugula or lettuce, for example).
The recipe is provided by: Setra team
Preparation:
- 1 Cut half of the tomatoes, onion, celery, pepper, garlic into small pieces, place them in a saucepan and lightly fry in olive oil. Add the herbs and cover with water, braise for a few minutes. Add salt and pepper to taste. Cool it.
- 2 Transfer the vegetables to a food processor and blend it to a puree. Refrigerate for 30 minutes.
- 3 Cut the remaining tomatoes crosswise, cover with boiling water, remove the skin. Roll the cheese into small balls.
- 4 Place the cheese balls, tomatoes, a few pieces of cod liver and sprigs of herbs for garnish on a plate. Fill it with soup.