Cold Pumpkin Soup with Catfish Fillet

Steps

• 1
  Peel the pumpkin, cut the zucchini lengthwise in half, scrape out the seeds, do the same with the pumpkin, then cut them into small cubes and lightly salt them.
• 2
  Dice the onion finely and sauté it with the crushed garlic in a little oil.
• 3
  Then add three-quarters of the zucchini and pumpkin and sauté them together.
• 4
  Pour in the broth, season with salt and pepper, then blend it and immediately chill it to preserve the soup's beautiful color.
• 5
  We will season it cold at the end.
• 6
  Cut the catfish into cubes, salt and pepper them, then dredge in a little corn flour and fry until golden brown in plenty of oil.
• 7
  Season the soup with a little vinegar and salt, and serve it cold with the freshly fried catfish, fresh herbs, the remaining, salted raw pumpkin and zucchini cubes, and Greek yogurt.
• 8
  Instead of catfish, you can use other fish, but it's also a perfect summer refreshment in a vegetarian version. You can use pattypan squash, yellow and green zucchini too; it's worth playing with the colors.