Cold Tomato Soup with Halibut Skewers
- For the soup
- 250 grams small Cherry tomatoes
- 1 garlic clove
- 1 shallot
- 2 tablespoons olive oil
- 150 milliliters Broth
- 250 milliliters Tomato juice
- 1 tablespoon freshly cut Basil
- 1 tablespoon white balsamic vinegar
- 1 pinch sugar
- cayenne pepper
For the soup, rinse the tomatoes, remove the stems and drain. Peel garlic and shallot, chop finely and fry in hot oil until translucent. Deglaze with the broth and the tomato juice and remove from the heat. Add basil and the tomatoes and season with vinegar, salt, sugar and cayenne pepper. Let cool to room temperature and refrigerate.
For the skewers, cut ham slices in half lengthwise. Rinse the halibut and pat dry. Cut halibut into four equal-sized cubes and sprinkle with lemon juice and pepper to taste. Wrap each cube with a mint leaf and with the ham slices. Sear cubes over low heat in hot oil on each side, 1-2 minutes per side. Then put on wooden skewers.
Season the soup again, pour into glasses and serve with the skewers.
Decorate to taste with fennel leaves, if desired.