Hearty zucchini soup with tomato bruschetta

Cut the zucchini into small cubes. Heat the oil in a frying pan and fry the zucchini covered for 10 minutes.

Add the fish stock and bring to the boil. Puree the soup with a hand blender.

Cut the tomato into pieces and season with salt and pepper. Roast the bread.

Let the bruschetta mix in the hot water, then mix with the oil.

Spread the bruschetta mix on the toasted bread and place half of the tomato on it.

Spoon the soup into soup plates and spread the salmon and the rest of the tomato over it. Serve the soup with the tomato bruschetta.