Cold tomato soup with tuna and basil

This cold tomato soup is very similar in meaning, taste and composition of ingredients to gazpacho. But, unlike the Spanish counterpart, it is much more satisfying thanks to freshly fried tuna and quail eggs embedded in the tomato grounds.

Ingredients

• Tuna, fillet - 200 g
• Quail egg - 1pc
• Basil - 2-3 sprigs
• Salt pepper
• For tomato soup:
• Tomatoes - 270 g
• Tomatoes in their own juice - 400 g
• Water - 400 g
• Tofu cheese - 150 g
• Salt - 25 g
• Sugar - 25 g

Directions

1. To make tomato soup: Punch all ingredients in a blender until smooth.
2. Cut the tuna fillet into 4 slices, season with salt and pepper. Fry for 10 seconds in vegetable oil on all sides. Cut across into pieces.
3. Cut the boiled quail egg in half. Put all the ingredients nicely on a plate, garnish with basil. Pour over with cold tomato soup.