Add salmon to gazpacho for a quick, cooling supper

Fresh salmon, cucumbers and tomatoes make a soothing soup supper. Gazpacho is a Spanish soup served at room temperature or chilled. Adding freshly cooked salmon creates a one-dish meal.

The secret to the rich flavor of this dinner is that the salmon is cooked for just a few minutes. It may be a little red in the center when it is removed from the skillet, but it will continue to cook in its own heat.

SALMON GAZPACHO

1/2 pound salmon fillet

1 cup low-sodium tomato juice

2 cups diced ripe tomatoes (divided use)

3/4 cup diced Vidalia or red onion

3/4 cup plus 2 tablespoons diced cucumber (divided use)

2 teaspoons olive oil

2 teaspoons balsamic vinegar

1 cup plain, nonfat yogurt

Salt and freshly ground pepper

2 slices crusty whole wheat bread

2 scallions, sliced (about 1/2 cup)

Heat a nonstick skillet over medium-high heat. Saute the salmon 3 minutes per side, turning once, for a 3/4-inch piece. (Adjust timing according to thickness.)

While salmon cooks, pour tomato juice into a blender or food processor. Set aside 2 tablespoons diced tomatoes and add the rest to the blender. Add the onion, 3/4 cup diced cucumber, olive oil, vinegar and yogurt. Blend until smooth. Add salt and pepper to taste. Divide gazpacho between 2 large soup bowls.

Toast bread. Cut cooked salmon into 1- to 2-inch pieces and divide between the bowls. Sprinkle remaining 2 tablespoons diced tomatoes, and cucumber over soup and sprinkle scallions on top. Serve with toast. Makes 2 servings.

Tribune News Service