4 Red peppers
8 Ripe tomatoes, skinned, seeded and chopped
½ Red onion, finely chopped
1 Green pepper, seeded and chopped
2 Garlic cloves, finely chopped
45ml (3 tbsp.) Extra virgin olive oil
1 Spring onion, finely chopped
60g (1 cup) Fresh white breadcrumbs
30ml (2 tbsp.) Fresh coriander, chopped
Salt and freshly ground black pepper, to taste
4 Large salmon skins (ask a fish supplier for these)
Oil, for deep-frying
1. Grill the red peppers in the oven until the skins are black. Remove from the oven, place in a clean plastic bag and leave to sweat for about 10 minutes. Take out of the bag and remove the skin and seeds.
2. In a blender, combine the grilled peppers with the rest of the ingredients, except for the salmon skins. Pulse until you have a chunky soup. If it is too thick, add a little tomato juice. Refrigerate, preferably overnight, so that the flavours can infuse.
3. Deep-fry the salmon skins in very hot oil until crispy.
4. Serve immediately, with the gazpacho.
If you prefer gazpacho with a smoother texture, push it through a strainer before serving.