Gazpacho with cherries, salmon and smoked paprika
4 servings
30 minutes
Cherry, salmon, and smoked paprika gazpacho is an unusual variation of the famous Spanish cold soup born in sunny Andalusia. Classic gazpacho is known for its freshness and vibrant tomato flavor, but this recipe adds the fruity tartness of cherries and the smoky spiciness of paprika, creating a wonderful blend of sweetness and spice. The velvety texture of the soup, enhanced by tomato juice and olive oil, contrasts beautifully with the delicate pieces of smoked salmon that add richness to the dish. A refreshing cucumber garnish and aromatic basil complete the composition, making gazpacho a perfect summer treat. Served chilled, it is ideal for hot days when one desires lightness and sophistication at the same time.
1
Remove the pits from the cherries
- Cherry (sour): 200 g
2
Remove seeds from the pepper
- Baku tomatoes: 4 pieces
- Cucumbers: 3 pieces
- White onion: 0.5 head
- Sea salt: to taste
- Chili pepper: to taste
3
Set aside 1 cucumber for garnish
- Cucumbers: 3 pieces
4
Chop all vegetables into small pieces and blend them with cherries and 100 ml of tomato juice until smooth, add salt and pepper, basil, and finally pour in 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, and add 2 teaspoons of smoked paprika.
- Baku tomatoes: 4 pieces
- Cucumbers: 3 pieces
- White onion: 0.5 head
- Cherry (sour): 200 g
- Tomato juice: 100 ml
- Sea salt: to taste
- Chili pepper: to taste
- Basil: 3 stems
- Olive oil: 3 tablespoons
- Red wine vinegar: 2 tablespoons
- Smoked paprika (pimenton): 2 teaspoons
5
Hit again and cool down.
6
For the garnish, cut the cucumber into strips using a potato peeler (or grate it into thin slices). The thinner the slices, the more likely they are not to sink in the soup!
- Cucumbers: 3 pieces
7
Cut the red fish smoked hot/cold into thin strips.
- Cold-smoked salmon: 50 g
8
Chill the plates for gazpacho.
9
Carefully pour the soup and place cucumbers in the center of each plate, sprinkle with onions, arrange pieces of fish, and drizzle drops of olive oil around.
- Cucumbers: 3 pieces
- White onion: 0.5 head
- Cold-smoked salmon: 50 g
- Olive oil: 3 tablespoons
