Instructions: In a food mill or blender, puree the tomatoes and peppers and strain, pressing down hard on the solids. Set aside. You should have approximately 3 cups of juice.

In a saute pan over moderate heat saute the onions, garlic, saffron and chile in olive oil until softened but not brown. Add wine and the stock and continue to cook uncovered for another 6 to 8 minutes until vegetables are very soft. Puree in a food processor or blender and add to the tomato juice mixture. Season to taste with salt, pepper and drops of lemon juice. Chill.

For the Smoked Salmon Albondigas: Mix salmon, onion, garlic, zest and cilantro together and season lightly with salt and pepper. Form into even heaping teaspoon size meatballs and set aside covered and refrigerated until ready to use.

To serve: Scatter the diced cucumber, onion and avocado in the bottom of 6 chilled bowls. Ladle the chilled soup over and divide the Smoked Salmon Albondigas among the bowls. Drizzle basil and tomato oil decoratively over the top and serve immediately.

This recipe yields 6 servings.

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