“Green gazpacho is the perfect summer dinner,” declares chef Christine Flynn in her book A Generous Meal: Modern Recipes for Dinner. “It’s green, it’s cold and it’s delicious. This version brings in a touch of sweetness from the apple as well as some body from the avocado. The poached salmon is quick to make, but if you’re short on time, you can skip it and use canned salmon or trout instead – or even just a few extra slices of avocado.”
Flynn also includes a chilled soup hack worth remembering on hot summer days: “One thing that is almost effortless but makes this dish better is to put your bowls in the freezer an hour or so before you dish up the soup. Serving green gazpacho in an icy bowl is the sort of small, everyday luxury that’s so nice to indulge in.”
Green Gazpacho With Salmon
Ingredients
Poached Salmon
- 170 g salmon
- pinch salt
- 5 lime leaves optional
Gazpacho
- 4 limes juiced
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 jalapeno seeded and chopped
- 1 Granny Smith apple chopped
- 2 large avocados pitted
- 1 large seedless cucumber chopped
- ¼ cup extra-virgin olive oil plus more for drizzling
- 3 cups cold water
- large pinch salt
Instructions
Poached Salmon
- Line plate with double-lined paper towel, and sprinkle salmon with salt. Place salmon in saucepan with lime leaves (if using) and cover with cold water; bring to a low boil over medium heat. Reduce heat to low, cover and simmer until barely cooked through, about 3 to 5 minutes. Using a slotted spoon, transfer salmon to prepared plate and refrigerate until ready to use.
Gazpacho
- In high-speed blender, combine lime juice, cilantro, basil, jalapeno and apple; purée to combine. Add avocados and cucumber; pulse to combine. With blender on low speed, slowly stream in olive oil and then water until smooth. Season with salt to taste. Refrigerate gazpacho for at least 1 hour or up to overnight to allow flavours to bloom.
- Break reserved salmon into bite-size chunks. Divide gazpacho among bowls and top with salmon, cucumbers, green onions and olive oil.
Notes
More recipes from Christine Flynn
Winter Panzanella Salad
Christine Flynn's recipe for a panzanella salad made with winter vegetables and drizzled with homemade hot honey.
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Mushroom Soup With Tofu and Farro
A comforting broth-based mushroom soup with shiitake mushrooms, tofu and farro.
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Warm Chorizo in Sidra
Christine Flynn's super-simple recipe for warm chorizo in dry Spanish apple cider, served with charred bread on the side.
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Lemony Brussels Sprouts with Pecorino and Pistachios
Christine Flynn's recipe for crispy pan-fried Brussels sprouts with toasted pistachios, lemon and pecorino cheese.
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Easy Pear Cake
Christine Flynn's recipe for a cake with baked-in Red Anjou or Bosc pears.
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Baked Cheese With Hot Honey
Christine Flynn's crowd-pleasing recipe for baked cheese has a hot honey drizzle.
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