Zesty Salmon Gazpacho

  • 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.

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