Almond-Tomato Soup with Smoked Salmon
Ingredients
- 4 large fully-ripe tomatoes (about 2 lbs, cored and quartered)
- 2 Tbs sweet almond oil or olive oil
- 1 Tbs sherry wine vinegar or red wine vinegar
- ½ tsp sea salt
- ¼ tsp ground white pepper
- ⅓ cup fresh cucumber; peeled sliced lengthwise, cored and cut into matchstick-size slivers
- ⅓ cup fresh celery very thinly sliced (1 small stalk)
- ¼ cup jicama peeled and cut into matchstick-size slivers
- ¼ cup red onion very finely chopped
- ¼ cup smoked salmon thinly sliced into strips
- 1 Tbs chopped fresh cilantro
- ½ cup sliced almonds toasted
Instructions
- Put tomatoes into blender or food processor and puree (about 15 sec.).
- Turn into a fine sieve and force through to remove seeds.
- Turn into mixing bowl and whisk in oil and vinegar, salt and pepper to taste.
- Stir in vegetables and salmon; mix well and chill for at least 2 hours.
- To serve: Spoon 1 cup each into 4 chilled bowls.
- Sprinkle each bowl with 2Tbs toasted almonds and some of the chopped cilantro.
- Drizzle with additional oil, if desired.
