Green Gazpacho with Hot-smoked Salmon

    10 min

    Aromatic hot-smoked salmon has a ham-like texture and contrasts deliciously well with the chilled gazpacho. Preparation takes moments and can be done in advance. Serve with Melba toast. Delicious!

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    Serves: 4 

    • 1 large green pepper, chopped
    • 1 cucumber, trimmed and chopped
    • 1 onion, chopped
    • 1 ripe avocado, halved, stoned and peeled
    • 1 garlic clove, chopped
    • 25g fresh flat-leaf parsley
    • 600ml vegetable stock, made with stock cubes
    • 3 tbsp white balsamic vinegar or white wine vinegar
    • 3 tbsp extra virgin olive oil
    • 225g hot-smoked salmon, cut into strips

    Prep:10min  ›  Ready in:10min 

    1. Put the pepper, cucumber, onion, avocado, garlic, parsley, stock, vinegar and oil in a food processor or blender. Season, then process until smooth.
    2. Keep covered in the refrigerator until needed, then ladle into serving bowls and add strips of salmon to each bowl.


    For hot-smoked salmon, use ordinary smoked salmon, smoked trout or flaked crabmeat, either fresh or canned. * For a vegetarian soup, omit the salmon and top with 4 chopped hard-boiled eggs and 125g grated Gruyère cheese or crumbled feta cheese.

    …another idea

    Red-hot gazpacho Put 1 slice of white bread into a food processor and add 1 chopped red pepper, 1 chopped red onion, a 400g can plum tomatoes with garlic, 1 peeled and chopped cucumber, 1 red chilli (seeded if you prefer a mild flavour), 300ml vegetable stock, made with stock cubes, 3 tbsp olive oil, 3 tbsp red wine vinegar and 2 tbsp chopped fresh mint. Season. Process until smooth, then ladle into bowls. Add a few ice cubes to each bowl and top with torn fresh basil leaves and ready-made garlic croutons. Add a 200g can tuna, drained and flaked,or 200g fresh tuna, grilled and thinly sliced.

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