Advertise in Print | Subscriptions
Published August 10, 2010, 06:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Salmon Gazpacho

Seasonal veggies and salmon make a nice combo.

By: Herald Staff Report,

Seasonal veggies and salmon make a nice combo.

Salmon Gazpacho

½ pound salmon fillet

1 cup low-sodium tomato juice

2 cups diced ripe tomatoes

¾ cup diced Vidalia onion

¾ cup plus 2 tablespoons diced cucumber (divided use)

2 teaspoons olive oil

2 teaspoons balsamic vinegar

1 cup plain, nonfat yogurt

Salt and freshly ground pepper

2 slices crusty whole wheat bread

2 scallions, sliced

Heat nonstick skillet over medium-high heat. Saute salmon 3 minutes per side for ¾-inch piece. Pour tomato juice into blender. Set aside 2 tablespoons diced tomatoes. Add rest to blender. Add onion, ¾ cup diced cucumber, olive oil, vinegar and yogurt. Blend until smooth. Add salt and pepper to taste. Put into 2 soup bowls. Toast bread. Cut salmon into 1- to 2-inch pieces. Divide between bowls. Sprinkle remaining tomatoes and cucumber over soup. Sprinkle scallions on top. Serve with toast.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: