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!
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.
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.