Yellow Gazpacho with Smoked Salmon "Albondigas"



1 3/4 pounds very ripe, yellow or orange tomatoes
3 medium (1 pound) charred, peeled and seeded yellow bell peppers
1 medium (1 1/2 cups) chopped onions
1 tablespoon chopped garlic
1/8 teaspoon (big pinch) saffron threads
1/4 teaspoon red chile flakes
1 and 1/2 tablespoons olive oil
1/2 cup fruity white wine such as Gewurztraminer or Riesling
1 cup rich shrimp , chicken or vegetable stock
1/4 cup each diced, seeded English cucumber , sweet red onion and avocado
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)

Cooking Instructions

1. In a food mill or blender, puree the tomatoes and peppers and strain, pressing down hard on the solids. Set aside. You should have approximately 3 cups of puree.

2. In a saute pan over moderate heat, saute the onions, garlic, saffron and chile in olive oil until softened but not brown.

3. Add wine and the stock and continue to cook uncovered for another 6-8 minutes until vegetables are very soft.

4. Puree in a food processor or blender and add to the tomato juice mixture.

5. Season to taste with salt, pepper and drops of lemon juice. Chill.

6. 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, cover and refrigerate until ready to use.

7. To serve, ladle the soup into chilled bowls and scatter the diced cucumber, onion and avocado on top. Divide the Smoked Salmon Albondigas among the bowls. Drizzle basil and tomato oils attractively over the top and serve immediately.

Serving Size: 1 cup

Nutrition Information

Number of Servings: 6
14 g
Total Carbohydrate
15 g
Dietary Fiber
3 g
6 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
29 mg
Percent Calories from Protein
29 %
Percent Calories from Carbohydrate
30 %
Percent Calories from Fat
33 %
Vitamin A
386 IU
Vitamin C
77 mg
Vitamin D
268 IU
60 mcg
52 mg
351 mg