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Salmon Tails can be used instead of more expensive thick steaks.

Place the Salmon in a bowl and pour over the Vinegar approx 60mls and a pinch of Salt and Pepper. Place in Fridge overnight. When ready the Salmon will have a firm consistency. We recommend the Salmon be sliced thinly and served on toast as a starter or cut up and mixed into scrambled Eggs.- A wonderful Breakfast.

Pre-Heat oven to 200C Brush the Pepper Halves with Oil and Roast for about 30 mins until soft.

Allow to Cool

Place the Peppers, Onions, Tomatoes, Garlic, Oil and Vinegar in a Food Processor and Blend until smooth.

Add the Tomato Juice and Cold Water process briefly, taste and season if needed.

Chill well and serve in chilled bowls. Garnish with Fresh Basil Leaves and Ice Cubes:- When making the Ice Cubes put a fresh Basil Leaf in each one then freeze.

If you like a slightly thicker soup add about 200g of toasted breadcrumbs to the mix when processing the Peppers etc.

2 Red Peppers halved & seeded

1 Small Red Onion

1 1/2 Ripe Tomatoes

1/2 Cucumber chopped

1 Clove Garlic crushed

1 tblsp Sweet Basil Vinegar

1 pt Tomato juice

1/2 pt Cold Water

Basil Leaves for Garnish

Seasoning to taste