Gazpacho with fish

soups 556 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0

Gazpacho Fish Soup Recipe - Prepare Spanish cold gazpacho soup with fish fillets, zucchini cucumber, tomatoes and green onions.

Fish Fillet - 360 Grams of Water - 3 Cups Chicken Broth - 600 Milliliters of Ground Cumin - 1/2 Teaspoon Garlic Powder - 1/4 Teaspoons Hot Pepper Sauce - - To taste (300 g) Jar of Tomatoes with Jalapeno Peppers - 1 Piece

Defrost fish if it has been frozen. Rinse fish and cut into pieces. In a medium saucepan, bring water to a boil, add fish. Cover and simmer for 3 to 4 minutes. Drain and chill fish.
In a medium saucepan, combine chicken stock, cumin, garlic powder, and hot pepper sauce. Bring the mixture to a boil. Remove from heat. Place in a large bowl. Add the tomatoes with jalapeno peppers, cucumber, zucchini, tomatoes and green onions. Cover and refrigerate for 4 to 12 hours. Stir chilled fish with vegetable mixture before serving.

Gazpacho Fish Soup Recipe - Prepare Spanish cold gazpacho soup with fish fillets, zucchini cucumber, tomatoes and green onions.

Fish Fillet - 360 Grams of Water - 3 Cups Chicken Broth - 600 Milliliters of Ground Cumin - 1/2 Teaspoon Garlic Powder - 1/4 Teaspoons Hot Pepper Sauce - - To taste (300 g) Jar of Tomatoes with Jalapeno Peppers - 1 Piece

Defrost fish if it has been frozen. Rinse fish and cut into pieces. In a medium saucepan, bring water to a boil, add fish. Cover and simmer for 3 to 4 minutes. Drain and chill fish.
In a medium saucepan, combine chicken stock, cumin, garlic powder, and hot pepper sauce. Bring the mixture to a boil. Remove from heat. Place in a large bowl. Add the tomatoes with jalapeno peppers, cucumber, zucchini, tomatoes and green onions. Cover and refrigerate for 4 to 12 hours. Stir chilled fish with vegetable mixture before serving.