New Scandinavian Cooking > Episodes > S06 E06 A Taste of the Island > Fresh tomato, perch and chorizo summer soup
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  • Fresh tomato, perch and chorizo summer soup
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    By Tina Nordström

    Fresh tomato, perch and chorizo summer soup

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    Servings: 4

    PREPARATION:

     
    • 1

      Chop the tomatoes and peel and crush the garlic cloves. Fry half of the tomatoes, the garlic, the onion and all of the spices in a little butter and oil.

    • 2

      Mix in the remaining tomatoes and the potatoes. Let it sauté for a couple more minutes.

    • 3

      Pour in the water and add the bouillon. Leave it to simmer until the potatoes are soft.

    • 4

      Mix in the chopped chorizo sausages and season with salt and pepper.

    • 5

      Carefully add the fish ten minutes before serving, adding a final dollop of yogurt.

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  • Servings: 4

    PREPARATION:

     
    • 1

      Chop the tomatoes and peel and crush the garlic cloves. Fry half of the tomatoes, the garlic, the onion and all of the spices in a little butter and oil.

    • 2

      Mix in the remaining tomatoes and the potatoes. Let it sauté for a couple more minutes.

    • 3

      Pour in the water and add the bouillon. Leave it to simmer until the potatoes are soft.

    • 4

      Mix in the chopped chorizo sausages and season with salt and pepper.

    • 5

      Carefully add the fish ten minutes before serving, adding a final dollop of yogurt.

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