1 14-3/4-ounce can Alaska salmon, drained and flaked
2 10-3/4-ounce cans ready-to-eat reduced-sodium vegetarian vegetable soup
OR
1 can condensed soup, diluted with 1 can water
3 cups vegetable juice cocktail
1/2 cup cucumber, peeled, seeded
1 small diced onion
2 cups fresh tomato, small dice
1/2 cup red and green bell pepper, small dice
2 teaspoons garlic, minced
1 tablespoon ground cumin
2 tablespoons fresh cilantro, chopped
6 lime wedges
Hot pepper sauce, to taste
Salt and pepper, to taste
Servings: 6
1. Drain and flake Alaska salmon; hold aside under refrigeration.
2. In a large bowl, mix all remaining ingredients together except limes. Taste, adding salt and pepper as needed; place in refrigerator to chill, 2 to 4 hours.
3. To serve, mix the salmon into the chilled soup. Ladle into 6 soup bowls and garnish with additional cilantro and a lime wedge.
2 10-3/4-ounce cans ready-to-eat reduced-sodium vegetarian vegetable soup
OR
1 can condensed soup, diluted with 1 can water
3 cups vegetable juice cocktail
1/2 cup cucumber, peeled, seeded
1 small diced onion
2 cups fresh tomato, small dice
1/2 cup red and green bell pepper, small dice
2 teaspoons garlic, minced
1 tablespoon ground cumin
2 tablespoons fresh cilantro, chopped
6 lime wedges
Hot pepper sauce, to taste
Salt and pepper, to taste
Servings: 6
1. Drain and flake Alaska salmon; hold aside under refrigeration.
2. In a large bowl, mix all remaining ingredients together except limes. Taste, adding salt and pepper as needed; place in refrigerator to chill, 2 to 4 hours.
3. To serve, mix the salmon into the chilled soup. Ladle into 6 soup bowls and garnish with additional cilantro and a lime wedge.