HEALTHY ALASKA SALMON GAZPACHO

• 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked
• 2 cans (10-3/4 oz.) reduced sodium vegetarian vegetable soup, ready to eat OR
• 1 condensed can (10-3/4 oz.) of soup, diluted with 1 can of water
• 3 cups vegetable juice cocktail
• 1/2 cup cucumber, peeled, seeded, small dice
• 2 cups fresh tomato, small dice
• 1/2 cup red and green bell pepper, small dice
• 2 tsp. garlic, minced
• 1 tbsp. ground cumin
• 2 tbsp. fresh cilantro, chopped
• 6 lime wedges
• hot pepper sauce, to taste
• salt and pepper, to taste

Drain and flake Alaska salmon; hold aside under refrigeration. 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. To serve, mix the salmon into the chilled soup. Ladle into 6 soup bowls and garnish with additional cilantro and a lime wedge.

Makes 6 servings.

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