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.

Green Gazpacho With Smoked Salmon

Quick look

  • prep 10 min


  • 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

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