Cold tomato soup, smoked cod, marinated anchovies, buffalo ricotta and green chillies
This vibrant cold tomato soup recipe from Salvatore Elefante makes a wonderfully light and zesty starter, with the fresh soup making a lovely foil to the alluringly smoky flavour of the cod. Use perfectly ripe tomatoes to get the most out of this dish.
Ingredients
Soup
Equipment
- Blender
- Smoking gun
- Piping bag and nozzle
Method
1
To begin, add the quartered tomatoes to a container with oil, salt and pepper. Leave to marinate for at least 1 hour
- salt
- pepper
- olive oil
2
After this time, blitz in a blender, pass through a fine sieve and reserve in the fridge
3
Cut the cod into 2cmx5cm pieces and smoke for approximately 30 minutes using a smoking gun
- 60g of cod
4
Clean the anchovies and place them in the freezer for 15 minutes. Cut into pieces and marinate for a few seconds with some oil and the anchovy extract
5
Pass the ricotta cheese through a sieve and place in a piping bag
- 60g of ricotta , cheese
6
Pipe the ricotta onto the bowls and pour over the soup. Add the rest of the ingredients and finish with a swirl of olive oil
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Cold tomato soup, smoked cod, marinated anchovies, buffalo ricotta and green chillies
