Gazpacho with Smoked Salmon

Gazpacho with Smoked Salmon

Serve: 6

  • 1/2 pound piece smoked salmon, cut into 1/4 inch dice

  • 1 European cucumber, peeled, halved, seeded, and cut into 1/4 inch dice

  • 3 large, vine-ripened tomatoes, seeded and cut into 1/4 inch dice

  • 1 large or 2 small yellow or orange bell peppers, cut into 1/4 inch dice

  • 1 large bunch fresh cilantro

  • 2 small jalapeno chilies, minced

  • 1 ripe Hass avocado, halved, pitted, peeled, and cut into 1/4 inch dice

  • 1 bunch scallions, white sections only, cut into 1/8 inch thick slices

  • 1 teaspoon toasted, freshly ground cumin seed

  • 1 cup extra-virgin olive oil

  • 2 cups tomato juice

  • Juice of 2 limes

  • Kosher salt and freshly ground pepper


  1. Select 6 nice cilantro sprigs and set aside for garnish. Stem the rest of the remaining cilantro sprigs.

  2. Add some salt to water in a small saucepan and bring to boil.

  3. Add the cilantro leaves and blanch for 2 to 3 minutes. Drain the leaves well and transfer immediately to a blender.

  4. Add the olive oil and puree until smooth.

  5. Pour the oil into a small bowl and let sit for 1 hour.

  6. Combine all the remaining ingredients (except the salt, pepper and smoked salmon) in a large bowl. Stir well and season with salt and pepper, taking into consideration that the soup will be served cold.

  7. Cover and refrigerate for at least 1 hour.

  8. Taste the soup and adjust seasoning, if needed.

  9. Ladle the soup into 6 chilled bowls. Divide the salmon evenly among the bowls.

  10. Stir the cilantro oil to recombine, and then drizzle a teaspoonful on each serving.

  11. Garnish with a sprig of cilantro.

More about Smoked Salmon Recipes

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