Green Gazpacho with Smoked Salmon
1 hr 15 min
1 pack Latitude 45 Cold Smoked Salmon
2 cucumbers, peeled and chopped
1 green bell pepper, chopped
1 stalk celery, chopped
½ onion, chopped
1 clove garlic, chopped
2 sprigs fresh cilantro
2 tbsp water, or more to taste
1 tbsp cold-pressed extra-virgin olive oil
- Combine the cucumber, bell pepper, and celery in a blender, and blend until smooth. Add the avocado to the blender and continue until smooth again. Lastly, add the onion, garlic, cilantro and blend. With the blender running, add cold water until desired consistency is reached.
- Pour soup into a container with a lid and refrigerate for 1 hour.
- When serving, pour the soup into bowls, stir in a bit of olive oil and top with 2-3 slices of Latitude 45 Cold Smoked Salmon. Enjoy!