600 gr fresh salmon fillet
1 red hot chili pepper (or a piece of it), peeled and chopped
1 fresh onion, finely chopped
½ cup fresh coriander leaves
2 large avocados, peeled and chopped + ½ more in slices sprinkled with lemon, for garnish
4 tablespoons olive oil
375 ml (1 ½ cups) vegetable broth
75 ml (5 tablespoons) lime juice + 45-60 ml (3-4 tablespoons) extra for the salmon
4 cherry tomatoes, peeled and chopped
1 white, fresh onion, in very thin slices, for garnishing
Salt and freshly ground pepper.
Cut the salmon filled into big long bites, like sticks. Put them in a bowl, salt them, sprinkle them with the extra lime juice and keep them covered in the refrigerator.
Mix the pepper, onion, coriander, avocado, olive oil, vegetable broth, lime juice, salt and chili in a mixer or blender until they become a very smooth mixture. Empty it in a bowl, add salt and pepper and keep it covered in the refrigerator for 3 hours.
Divide the cold soup into 4 deep dishes, add the finely chopped cherry tomatoes and put the salmon sticks in the center. Slice some coriander leaves and garnish with the avocado and onion slices.