Chilled Tomato Soup with Gazpacho Garnish and Brandade of Smoked Haddock

• 500 g (1 lb) undyed smoked haddock fillet
• 200 mls (7

Put the fish and milk in a saute pan, and poach until the fish is just done – 3 to 4 minutes will be sufficient, not much more.

Remove the fish and when cool enough to handle, discard the skin and any bones, and put the fish and garlic in the food processor. Process until the fish is quite broken up.

Gradually add the hot olive oil and enough of the milk to make a paste – of spr