Name: Tom Booton’s Gazpacho, Salmon & Asparagus Salad
Yield: 6
Ingredients: For the gazpacho; 3 cucumbers; 4 red peppers, deseeded; 1 small red chilli, deseeded; 3kg/6½lb vine cherry tomatoes; 2 red onions, peeled; 2 cloves garlic, peeled; 2½ tbsp caster sugar; 25g/1oz salt; 125ml/4½fl oz cabernet sauvignon vinegar; 500ml/18fl oz tomato juice; 300ml olive oil; For the cured salmon; 1 side salmon (weighing; 500g/1lb 2oz); 100g/4oz salt; 100g/4oz caster sugar; For the asparagus and fennel salad; 1 bunch green asparagus, tips removed; 1 lemon; 1 fennel bulb; Salt; To serve; Cucumber slices (cut on a mandolin); Fresh summer herbs

VMG Recipes