Easily turn a first course soup into a refreshing main course with the addition of protein and nutrient-rich canned salmon. This dish makes a great meal on a hot summer's day.
1 (14.75-ounce) can salmon, or 2 (7.5-ounce) cans, drained and flaked
2 (10.75-ounce) cans ready-to-eat vegetarian vegetable soup*
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 teaspoons garlic, minced
1 tablespoon ground cumin
2 tablespoons fresh cilantro, chopped
6 lime wedges
Liquid hot pepper sauce, to taste
Salt and freshly ground pepper to taste
- Drain and flake Alaska salmon; set aside in refrigerator.
- 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.
*Or 1 (10.75-ounce) can condensed vegetarian vegetable soup, diluted with 1 can of water.