{"id":15874,"date":"2018-06-11T09:29:41","date_gmt":"2018-06-11T07:29:41","guid":{"rendered":"https:\/\/bake-street.com\/?p=15874"},"modified":"2026-04-08T12:28:58","modified_gmt":"2026-04-08T10:28:58","slug":"chilled-aromatic-soup-with-tomato","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/chilled-aromatic-soup-with-tomato\/","title":{"rendered":"Chilled aromatic soup with tomato and toasted bread"},"content":{"rendered":"

When the hot weather starts to come, we only want to eat light and fresh dishes which help us to fight the high temperatures. But without stopping eating well. That’s why I’m always looking for new ideas. And the day I saw this chilled aromatic soup with tomato and toasted bread<\/strong>, I fell in love…<\/p>\n

It’s a bit of a peculiar soup, but that’s exactly what makes dishes like this one totally grab my attention. The recipe is from the book “Bar Tartine<\/strong>” that has me totally in love and I recommend you without a doubt. I have made some changes to the ingredients to adjust the recipe to my possibilities.<\/p>\n

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The base of our soup.<\/h5>\n

Those of you who know me, will not find the ingredient that is the basis of this chilled soup strange. It is not the first time I have used it and it is thanks to this book. To carry it out we will make a konbu dashi<\/em> broth<\/strong>. This broth consists of only three ingredients and the result is absolutely spectacular; water, konbu\u00a0seaweed and katsuobush<\/em>i<\/strong>\u00a0(salted and dehydrated bonito flakes).<\/p>\n

You can also make this broth with shiitake (if it is dehydrated it has more flavor), konbu, katsuobushi<\/em> or a combination of all of them. In all cases the results will be magnificent. What I do recommend, within your possibilities, is that you do it at home. Dehydrated preparations are sold…. but no doubt it’s better to make something ourselves than we know what’s in it.<\/p>\n

\"Sopa <\/picture><\/div>\n

Katsuobushi,<\/em><\/strong> what is it?<\/strong><\/p>\n

Or also known as hanakatsu<\/em>o (smaller) or kezurikatsuo<\/em> (larger and thicker) is a food prepared from tuna or bonito of dry height, fermented and smoked. It can be found in a chip format and packed in small bags. Katsuobushi<\/em> is the base along with the konbu of dashi broth, the base of many soups and sauces, such as miso soup<\/a> or soba sauce.<\/p>\n

It has umami<\/strong> due to its high content of inosinic acid which is given thanks to hydrolysis and chemical reactions from yeasts or fish or meat extracts. This process can also occur naturally when food is allowed to cure.<\/p>\n

Inciso musical for this Monday<\/strong>, today I share with you a song by Zoot Woman “It\u00b4s automatic”<\/a> to start the week off with some electronic music from this British band \ud83d\ude09<\/p>\n