Fresh salmon, cucumbers and tomatoes make a tasty combination in this creamy soup supper. Gazpacho is a Spanish soup served at room temperature or chilled. Adding freshly cooked salmon creates a complete one-dish meal in which the soup ingredients flavor the salmon.
The secret to the rich flavor of this dinner is the salmon is cooked for just a few minutes on its own and removed from the saucepan, so that it does not overcook. It's then added to the remaining ingredients in the gazpacho so the flavors can blend.
The salmon may be a little red in the center when it is removed from the skillet. It will continue to cook in its own heat once it is removed.
Helpful Hints:
_ Salmon fillets or steak can be used.
_ Low-sodium V8 juice can be used instead of low-sodium tomato juice.
_ Fresh diced tomatoes, cucumber and onion can be found in the produce section of the supermarket.
_ A quick way to slice scallions is to snip them with a scissors.
Countdown:
_ Prepare ingredients.
_ Cook salmon.
_ Toast bread.
_ Complete soup.
Shopping List:
To buy: } pound wild salmon fillet, 1 carton nonfat, plain yogurt, 1 bottle low-sodium tomato juice(ASTERISK), 1 loaf crusty whole wheat bread, 2 containers fresh diced tomatoes (2 cups needed), 1 container fresh diced onion, 1 container fresh diced cucumber, 1 bunch scallions
Staples: olive oil, balsamic vinegar, salt, black peppercorns
(ASTERISK)Look for low-sodium tomato juice containing per cup (8 ounces): 41 calories, 10.3 g carbohydrate, 24 mg sodium.
