1 3/4 pounds
very ripe, yellow or
(1 pound) charred, peeled and seeded
yellow bell peppers
(1 1/2 cups) chopped
1 and 1/2 tablespoons
such as Gewurztraminer or Riesling
, chicken or vegetable stock
each diced, seeded English
, sweet red onion and avocado
good quality smoked
, very coarsely chopped
finely chopped sweet
finely chopped fresh
(or a mixture of fresh basil and mint)
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
Number of Servings: 6
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat