Fresh Tomato, Perch and Chorizo Summer Soup

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

Greek yogurt


1 Chicken bouillon


4 ¼ cups Water

2 lb Perch fillets

3 Chorizo sausages


½ tbsp Coriander


½ tbsp Cumin


½ tbsp Cinnamon

1 Yellow onion, finely chopped


4 Garlic cloves

⅔ lb Potatoes, washed

4 ¼ cups Tomatoes, varied

PREPARATION:

• 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.

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

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

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

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