Gazpacho salad with crispy pollock
Serve this tasty white fish with a chunky Mediterranean salad
Next level gazpacho
- Preparation and cooking time
- Prep:
- Cook: -
- plus 2 hrs standing and 4 hrs chilling
- Easy
- Serves 4
Skip to ingredients
- 1kg ripe tomatoeson the vine, roughly chopped
- 2 tbsp olive oil
- 2 small slices of slightly stale white sourdough
- 1 ripe red pepper
- ½ cucumberpeeled and finely chopped, plus extra to serve (optional)
- 2-3 tbsp sherry vinegar
- 2 garlic clovescrushed
- 75ml extra virgin olive oilplus extra to serve
- basil leavesto serve (optional)
Nutrition: Per serving
- kcal337
- fat25g
- saturates4g
- carbs20g
- sugars10g
- fibre5g
- protein4g
- salt0.2g
Method
step 1
Put the chopped tomatoes in a large bowl and set aside. Heat the olive oil in a frying pan over a medium heat and fry the sourdough until golden, about 2-3 mins on each side, then tear into rough pieces and add to the bowl with the tomatoes.
step 2
Hold the pepper over the flame of the hob using tongs until blackened, 5-10 mins. Turn regularly to ensure the pepper is evenly charred. (Or, do this using a kitchen blowtorch, or blacken under a hot grill.) Transfer the pepper to a food bag, seal and leave to steam for 10 mins. The pepper will have softened. Peel off the skin and discard it with the seeds. Tear the flesh into pieces and add to the tomatoes and bread along with the chopped cucumber, a pinch of sea salt, 2 tbsp of the vinegar and the garlic. Leave for 2 hrs at room temperature for the tomatoes to macerate slightly.
step 3
Pass through a coarse sieve into a jug or bowl. Season to taste, adding more vinegar if needed. Whisk in the extra virgin olive oil, then chill for at least 4 hrs, or ideally overnight. Will keep chilled for three days.
step 4
Serve finished with a grinding of black pepper, a drizzle of extra virgin olive oil, a little more chopped cucumber and some basil leaves, if you like.
