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Cucumber and Salmon Soup with Salsa

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Serves: 4
3 medium cucumbers
300ml / 1/2 pint Greek yogurt
250ml / 8 fl oz vegetable stock, chilled
120ml / 4 fl oz creme fraiche
15ml / 1 tbsp chopped fresh chervil
15ml / 1 tbsp chopped fresh chives
15ml / 1 tbsp chopped fresh flat leaf parsley
1 small fresh red chilli, seeded and very finely chopped
a little oil, for brushing
225g / 8 oz salmon fillet, skinned and cut into eight thin slices
salt and ground black pepper
fresh chervil or chives, to garnish

Peel two of the cucumbers and halve them lengthways. Scoop out and discard the seeds, then roughly chop the flesh. Puree the chopped flesh in a food processor or blender.

Add the yogurt, stock, creme fraiche, chervil, chives and seasoning, and process until smooth. Pour the mixture into a bowl, cover and chill.

Peel, halve and seed the remaining cucumber. Cut the flesh into small neat dice. Mix with the chopped parsley and chilli in a bowl. Cover the salsa and chill until required.

Brush a griddle or frying pan with oil and heat until very hot. Add the salmon slices and sear them for 1-2 minutes, then turn over carefully and sear the other side until tender and charred.

Ladle the chilled soup into soup bowls. Top each portion with two slices of salmon, then pile a portion of salsa in the centre. Garnish with the chervil or chives and serve.

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