Ingredients: 1 (14 3/4-ounce) can salmon, or 2 (7 1/2-ounce) cans, drained and flaked 2 (10-3/4-ounce) cans vegetarian vegetable soup, ready to eat, or 1 (10-3/4-ounce) can condensed soup, diluted with 1 can of water 3 cups vegetable juice cocktail 1/2 cup cucumber, peeled, seeded, small dice 2 cups fresh tomato, small dice 1/2 cup red and green bell pepper, small dice 2 teaspoons garlic, minced 1 tablespoon ground cumin 2 tablespooons fresh cilantro, chopped 6 lime wedges liquid hot pepper sauce, to taste salt and freshly ground pepper to taste

Recipe Info Rating: 0 Contributor: admin

Drain and flake salmon; set aside in refrigerator.

In a large bowl, mix all remaining ingredients together except limes. Taste, adding salt and pepper as needed; place in refrigerator to chill, 2 to 4 hours.

To serve, mix the salmon into the chilled soup. Ladle into 6 soup bowls and garnish with additional cilantro and a lime wedge.