Cold tomato, eggplant and cod soup: ideal for Lent

Preparation

1. We place the aubergines in a refractory source. Roast the whole aubergines smeared with a little oil in the oven previously heated to 200ºC for about 45 minutes. Let cool, open them in half and remove the meat.

2. We peel the tomatoes and gin them. We put them in the blender glass cut into medium pieces together with the eggplant, the minced garlic and without the germ (the central part), a splash of sherry vinegar and a pinch of salt. We crush and we pour the olive oil in a thread without stopping beating so that it emulsifies.

3. Let it cool for a couple of hours in the fridge and serve the cream in individual bowls with pitted chopped black olives and a few strips of smoked cod, add a drizzle of virgin olive oil, and a little chopped chives (optional). Instead of cod, it could be served with minced tuna mojama. Instead of olives, some asparagus tips would go great.