Gazpacho with salmon

1. Soak 50 g of bread in 10 cl of cold water. Peel 1 cucumber, rinse 1 stalk celery, wash 1 green pepper and 1 red pepper. Cut into small cubes. Set aside a few pieces, then blend the rest with 1 can of peeled and crushed tomatoes, drained bread and 2 peeled garlic cloves.

2. Cut 300g of salmon into small cubes, sprinkle with the lemon juice and let marinate for 1 hour in 15 cl olive oil.

3. Set aside some salmon cubes and blend finely the rest with 4 slices smoked salmon. Add salt and pepper and sprinkle with chopped chives.

4. Pour the marinade in the gazpacho. Cover with the salmon mousse and top with the gazpacho. 

Photo credit: Sucré Salé