Green Gazpacho With Smoked Salmon

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.

Ingredients

• 1 large green pepper, chopped
• 1 cucumber, trimmed and chopped
• 1 onion, chopped
• 1 ripe avocado, halved, stoned and peeled
• 1 garlic clove, chopped

• 1 tbsp fresh flat-leaf parsley
• 2 1/2 vegetable stock
• 3 tbsp white balsamic vinegar or white wine vinegar
• 3 tbsp extra virgin olive oil
• 8 ounces hot-smoked salmon, cut into strips

How to make it  

• 1

  Prepare the soup. Put the pepper, cucumber, onion, avocado, garlic, parsley, stock, vinegar and oil into a food processor or blender. Season, then process until smooth.


• 2

  Chill and serve. Keep covered in the refrigerator until needed, then ladel into serving bowls and add strips of salmon to each bowl.

Nutritional Information(per serving)

• Calories: 259
• Fat: 18.5
• Saturated Fat: 3 g

• Carbs: 6 g
• Protein: 17 g

 

10 mins prep time
Serves 4