Gazpacho salad with crispy pollock
Ingredients
- 85g white bread, torn into chunks
- 4 tbsp olive oil
- 4 large tomatoes, cut into chunks
- ¾ cucumber, cut into chunks
- 1 yellow pepper, deseeded, cut into chunks
- ½ red onion, thinly sliced
- 2 tbsp sherry vinegar
- 2 garlic cloves, crushed
- 4 skinless pollock fillets
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