Gazpacho Salad

Okay, so you've tried the soup. Now try the salad. The same ingredients just, well, treated with less whizzery!

This stupidly simple and utterly delicious, refreshing and generally polymesmeric salad is great with steak, finger lickin' with chickin' and the dish with fish.

Ingredients

• 6 plum tomatoes, chopped
• 1 cucumber, chopped
• 1 stick celery, chopped
• 6 spring onions, chopped
• 1/2 small bulb fennel, chopped
• 4 cloves garlic, finely sliced
• 2 red peppers, chopped

Croutons

• 4 slices bread/ciabbata, diced
• 2 tbsp olive oil
• 1/2 tsp mixed herbs

Dressing

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tsp mustard powder
• 1 tsp sugar
  
• 1 tsp salt

Toss the croutons in the oil and herbs and pan fry them until browned and crisp. Reserve in a warm place. Toss the chopped vegetables with the made-up dressing and serve scattered with warm croutons.

Or whizz the whole ingredient list with some water or good, clear cold stock and serve cold as a soup!