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Healthy Salmon Gazpacho Seafood
Ingredients
- 1 14-3/4-ounce can salmon — drained and flaked
- 2 10-3/4-ounce cans ready-to-eat reduced-sodium vegetarian vegetable soup
OR:
- 1 can condensed soup — diluted with 1 can water
- 3 cups vegetable juice cocktail
- 1/2 cup cucumber — peeled, seeded
- 1 small diced onion
- 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 tablespoons fresh cilantro — chopped
- 6 lime wedges
- hot pepper sauce — to taste.
- salt and pepper — to taste.
Method
- Drain and flake salmon; hold aside under refrigeration
- 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
