Chilled tomato soup with grilled mackerel
- July 2015
- Serves 6 as a starter
- 30 min, plus 3 hours chilling
Michel Roux Jr’s recipe for chilled tomato soup with grilled mackerel makes a wonderful summertime starter.
- Dairy-free recipes
- Gluten-free recipes
- 10.9g (2.2g saturated)
- 7.9g (7.8g sugars)
Ask your fishmonger to pin-bone the fillets for you (step 5) if you don’t have fish tweezers.
Michel says, “The mackerel must be as fresh as possible. Look for firm, shiny fish with bright eyes.”
“This soup must be made with really ripe tomatoes – they’re the perfect foil for fresh mackerel.”
Chill the soup, covered, for at least 3 hours before serving. It will keep in the fridge for up to 12 hours.
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