Gazpachio (Cold Tomato Soup)

Mix grated soft cheese, milk, egg, flour, Tat Mixture for Baked Bread with Tomatoes, finely grated hazelnut, minced garlic, salt and pepper using a mixer. Put a little oil in a Teflon pan, use a ladle for pouring some of the crepe mixture into the hot pan and bake it on both sides. Fill the hazelnut crepes with soft cheese, fold them like an envelope and serve before the meal gets cold.


  • 2 tablespoons of Tat Mixture for Baked Bread with Tomatoes
  • ½ lt Sek milk
  • 3 eggs
  • 1 glass of flour
  • ½ glass of finely grated hazelnut
  • 3 cloves of garlic
  • Salt
  • Pepper
    For Croutons
  • 10 slices of toast bread
  • 60 gr Sek Butter
  • 2 tablespoons of olive oil
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Tomato Soup

Mix Tat Grated Tomatoes, garlic, onion, vinegar, olive oil, sugar and fresh peppers in a mixer and add Tat Tomato Juice. Place the soup in the fridge to cool for 3 hours. Cut the toast slices in cubes to prepare the croutons. Fry the pieces of bread in the hot pan with butter and olive oil. You will have a different and delicious soup to serve when you decorate the cold tomato soup from the fridge with croutons.


  • 1 box of Tat Chopped Tomatoes
  • 1 bottle of Tat Tomato Juice
  • 2 onions
  • 200 ml. Sek Cream
  • 4 tablespoons of olive oil

Macaroni Soup with Tomatoes

Place Tat Tomato Juice and Tat Chopped Tomatoes in a pan for boiling. After letting them boil on moderate heat for a few minutes, add macaroni and salt. Boil on low heat for 8-9 minutes, caring for the macaroni not to cook too much. Spare some of the basil and finely chop the rest. Grate some yellow cheese. Add the freshly ground pepper, salt and basil a little before you turn off the heat. Place it on the platter when hot. Decorate it with the fresh basil that you have spared and the grated yellow cheese before service.


  • 1 box of Tat Chopped Tomatoes
  • 2 bottle of Tat Tomato Juice
  • 100 gr. Sek Yellow Cheese
  • 200 gr. Pastavilla Pipette
  • Fresh basil

Collard Soup

Strain the Tat Boiled Beans. Wash and finely chop the collard. Leave it in hot water for a few minutes and strain. Put some butter in the pan. When it melts, add the corn flour. Add the collard, Tat Boiled Beans, pepper, salt and water and cook for 30 minutes. Serve hot.


  • 200 gr Tat Boiled Beans
  • 40 gr Sek butter
  • 1 kg collard
  • Tat Boiled Chickpeas
  • 100 gr corn flour
  • 1 lt water
  • Pepper
  • Salt

Adana Soup

Put the chicken breast and water in the pan and leave for boiling. Take the boiled breast using a skimmer, shred it and place back in the pan. Strain the Tat Boiled Chickpeas. Add them into the pan with Tat Tomato Juice and Tat Tomato Puree. Add salt and pepper. Cook for 20 minutes. Add dry coriander and vinegar and turn off the heat. Finely chop the fresh coriander and add to the soup before serving.


  • 200 ml. Tat Tomato Juice
  • 100 gr. Tat Tomato Puree
  • 200 gr. Chicken Breast
  • Tat Boiled Chickpeas
  • 2 litres of water
  • 50 ml. vinegar
  • Fresh coriander
  • Coriander
  • Pepper
  • Salt

Corn Soup

Melt chicken bouillon in 100 ml of water and add chicken breast, cream, pepper and salt into the pan. Cook for 20 minutes on low heat. Add 1 lt of boiling water and cook for 5 more minutes. Add corn flour into milk and let it melt. Strain Tat Corn. Boil the macaroni in plenty of salty water for 8-9 minutes, caring not to cook too much. Add into the pan with the boiling water. Also add the corn flour with milk and the corns, cook for a few more minutes and turn off the heat. Serve hot.


  • 1 Box of Tat Canned Corn
  • 400 gr chicken breast without bones
  • 200 ml Sek milk
  • Tat Boiled Chickpeas
  • 150 ml Sek cream
  • 100 gr Pastavilla Linguine
  • 1 chicken bouillon
  • 10 gr corn flour
  • Pepper
  • Salt
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