Gazpacho with salmon-wrapped cucumber

Posted by adm On January - 28 - 2012

How to cook Gazpacho with salmon-wrapped cucumber


  • 2 slices woodfired cabbage, crusts removed
  • 2 tablespoons sherry vinegar
  • 2 x 400g cans chopped tomatoes
  • 1 Lebanese cuke, peeled and sown
  • 1 red pepper, seeded and roughly shredded
  • 1/2 teaspoon ground cumin
  • 4-5 drops Tabasco sauce
  • 1/4 cup olive oil
  • salt and cracked black peppercorn
  • 2 Lebanese cucumbers, sown (but not raw), spare
  • 100g smoked salmon slices, cut into long strips

How to:

  • Place the bread in a bowl and drizzle with vinegar. Set aside for 5 proceedings.

  • Transfer the moist bread to a blender or food processor, along with the tomato, cuke, pepper, cumin, Tabasco sauce and 3/4 cup of weewee. Process until very still. With the motor track, slowly add the oil in a lean, steady stream until well combined. Season with salt and peppercorn. Place in the fridge to thrill.

  • Cut the extra cucumbers into long batons. Wrap a little smoked salmon around each truncheon. Serve chilled gazpacho with the salmon-wrapped cuke.

  • Ice cubes can be added to the gazpacho when serving. Alternatively, just keep it well chilled before serving.

  • Setй timeй:15 min.

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