Smoked Salmon Gazpacho with Cucumber Spaghetti

Andrew Nutter transforms a classic Spanish chilled soup into a wittily stylish creation, great as a talking point!
By Andrew Nutter
Smoked Salmon Gazpacho with Cucumber Spaghetti
  • Rating:
  • Serves: 4
  • Prep Time: 40 minutes plus overnight chilling
  • Effort: medium


Smoked Salmon Gazpacho with Cucumber Spaghetti

  • 1 cucumber
  • 1 onion, chopped
  • 2 beefsteak tomatoes, blanched and flesh chopped
  • half a clove garlic, chopped
  • a few leaves basil
  • 2 tsp sugar
  • black pepper
  • a splash of sherry vinegar
  • 2 tbsp mayonnaise
  • 50 ml tomato juice, (optional)
  • a splash of tabasco
  • a splash of Worcestershire sauce
  • 10 slices of smoked salmon, finely chopped
  • croutons, to serve
  • chopped chives, to serve


1. Peel the cucumber and discard the skin using a mandolin or vegetable shredder. Cut the flesh of the cucumber into thin strands of 'spaghetti'. Cover and refrigerate.

2. Place the remainder of the cucumber into a container with the onion, tomato, garlic, basil, sugar, salt and pepper and vinegar. Cover with cling film and place in the fridge overnight.

3. The following day blend the contents of the container until smooth. Pass through a sieve discarding the sediments.

4. Place the mayonnaise into a bowl and slowly pour on the tomato juice whisking all the time until you get a nice creamy emulsion. Don't add all the tomato juice if you want the gazpacho thicker.

5. Taste the gazpacho. Add the tomato mayonnaise mixture, Tabasco and Worcester shire sauce to your personal preference. Chill until required.

6. Chop the smoked salmon then take some greaseproof paper and make 4 cones out of it. Fill the cones with the smoked salmon right to the tips and place in the fridge.

7. When ready to serve arrange the reserved cucumber spaghetti in a ring in the middle of a soup dish. Un-mould the smoked salmon cones and place on top and then pour around the chilled gazpacho. Garnish with croutons and chopped chives.

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