Sea bass fillet baked in cold soup (gazpacho) served with halloumi
Level of Difficulty:
☆☆☆☆☆Rated 3 out of 5
Portions Served
2
Cooking Time
00:15'
Method
In a blender we put all the vegetables and fruits along with the olive oil and vinegar to mash them. Then we put the basil leaves and make the flavor with salt and pepper. At the end we put the ice cubes to freeze the soup.
Remove the fillets from the sea bass and cut them into thin slices. Marinate them with olive oil, salt and lime (zest & juice).
Cut the halloumi into cubes and put it in a basin with yogurt and honey. Finely chop the leaves of the fresh mint and add them to the halloumi.
Place the sea bass in the middle of the dish and add the cold soup on top.
Garnish with the mixture of halloumi.
Ingredients
200 g cherry tomatoes
1 small red onion
50 g celery
1 tsp garlic
30 ml red vinegar
100 ml olive oil
80 g cucumber
Tomato paste
100 g pickle
100 g watermelon
half a chili
6-7 basil leaves
black pepper
cumin
sugar
salt
ice
For the sea bass
2 fillets of sea bass
2 limes (zest & juice)
Salt
Olive oil
For halloumi
200 g halloumi
50 g yogurt
Fresh mint
1 tbsp honey
Method
In a blender we put all the vegetables and fruits along with the olive oil and vinegar to mash them. Then we put the basil leaves and make the flavor with salt and pepper. At the end we put the ice cubes to freeze the soup.
Remove the fillets from the sea bass and cut them into thin slices. Marinate them with olive oil, salt and lime (zest & juice).
Cut the halloumi into cubes and put it in a basin with yogurt and honey. Finely chop the leaves of the fresh mint and add them to the halloumi.
Place the sea bass in the middle of the dish and add the cold soup on top.
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