Name: Gazpacho Salad
Yield: A Side Dish for 4–6
Cuisine: Spain
Ingredients: 25ml/1fl oz./2tbsp red wine vinegar; 1 level tsp dried marjoram; ½ bunch of fresh parsley, finely chopped; 1 green (bell) pepper, finely diced; 1 red (bell) pepper, finely diced; 1 avocado, peeled, pitted and diced; 2 tomatoes, finely diced; 1 red onion, finely diced; 400g/14oz. fresh plum tomatoes, peeled and chopped (canned will not do here); ½ cucumber, peeled and diced; salt and ground white pepper; oil, for frying; 2 slices stale bread, crusts removed and cubed; 6 garlic cloves, minced

Preparation info

A Side Dish for
4–6

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

I invented this by accident when I was cooking for xenophobic ex-pats out in Spain. You know the sort: they want to live in abroad-shire, but only as long as it tastes and smells like England. I took puerile delight in feeding them local delicacies disguised as, well, ‘safe food’. Thus a classic chilled soup with croutons becomes a crouton salad with a soup dressing.

My parents lived in Spain for quite a few years, and this is based on their neighbour’s recipe. My mother (who learne