GASPACHO WITH SMOKED SALMON SURPRISE
- Ingredients:
- 200g/7 Oz. smoked salmon
- 1 Lb/500 g. ripe plum tomatoes
- English cucumber
- Red Bell peppers
- Salt
- ½ Clove garlic (optional)
- ½ Slice of white bread (Rosemary bread) lightly toasted
- 2 Tablespoons red wine Vinegar
- Tabasco Sauce (Prefer Cholula)
- 1 Tablespoon Olive oil
- 4 leaves of Fresh basil
- 4 oz. Approximately 3 slice of roasted red pepper.
- Instructions:
- 1. Cut the smoked salmon into very small dice and shape into a golf size ball then refrigerate.
- 2. Peel the cucumber and cut it half. Scoop out the seeds if using regular cucumbers. Using a wide peeler. Cut ½ cucumbers into ribbons. Put in a bowl, sprinkle with salt and leave for 10 minutes. After 10 minutes rinse under cold running water, drain and place out on paper towels to dry.
- 3. For the Gazpacho.
- Use a food processor or blender. Add the other 1/2 of cucumber, tomatoes, 1 red bell pepper, roasted pepper, bread, and vinegar, salt to taste. Blend to a smooth consistency. Add Tabasco (Cholula sauce). Add olive oil at the end before serving. Cover and chill for about 30 minutes.
- To serve, simply line the inside of a small ladle with the cucumber slices, arranging them so they are slightly overlapping. Press the golf size ball of salmon into the ladle and cover with the overlapping slices. It should look like a wrapped package. Place each package in the center of a bowl. Then carefully pour the gazpacho around the cucumber/salmon ball. Top with basil and serve immediately.
