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Yellow Gazpacho With Smoked Salmon Albondigas
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 3/4 pound very ripe yellow or orange tomatoes
3 medium yellow bell peppers, charred, peeled and seeded
1 1/2 cup chopped yellow or white onions
1 tablespoon chopped garlic
1/8 teaspoon saffron threads
1/4 teaspoon red chili flakes
3 tablespoons olive oil
1/2 cup fruity white wine (such as gewurztraminer or riesling)
1 cup rich shrimp, chicken or vegetable stock
salt, to taste
freshly ground white pepper, to taste
fresh lemon juice
1/4 cup diced, seeded English cucumber
1/4 cup diced sweet red onion
1/4 cup diced avocado
SMOKED SALMON ALBONDIGAS
3/4 pound good quality smoked salmon, very coarsely chopped
3 tablespoons finely chopped sweet red onion
1 teaspoon finely minced garlic
1 teaspoon finely minced lemon zest
1 tablespoon finely chopped fresh cilantro (or a mixture of fresh basil and mint)
salt, to taste
freshly ground white pepper, to taste
GARNISH
basil
sun-dried tomato
oil
directions
In a food mill or blender, puree the tomatoes and peppers. Strain, pressing down hard on the solids. Set aside.
In a saute pan over moderate heat, saute the onions, garlic, saffron and chili flakes in olive oil until softened but not brown. Add wine and the stock and continue to cook uncovered for another 6 to 8 minutes until vegetables are very soft.
Puree in a food processor or blender and add to the tomato juice mixture. Season to taste with salt, pepper and drops of lemon juice. Chill.
For Smoked Salmon Albondigas - Mix salmon, onion, garlic, zest and cilantro together and season lightly with salt and pepper. Form into even heaping teaspoon-size meatballs and set aside covered and refrigerated until ready to use.
To Serve - Scatter the diced cucumber, onion and avocado in the bottom of chilled bowls. Ladle the chilled soup over and divide the Smoked Salmon Albondigas among the bowls.
Drizzle basil and tomato oil decoratively over the top and serve immediately.
added by
katesrecipes
nutrition data
Nutritional data has not been calculated yet.
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