Mark Hix: Heritage tomatoes with aged Lancashire cheese and pickled walnuts

Serves four

• 6 ripe vine tomatoes
• 1 clove garlic
• 1 red pepper
• 1 small red onion
• 0.5 cucumber
• 1 lemon
• 0 freshly ground black pepper
• 300g cold vegetable
• 300g tomato juice
• 1 large handful basil
• 0 Good quality olive oil
• 0 Croutons

Step 1
For a thicker and heartier version, blitz a few slices of stale bread (crusts removed) along with the vegetables.

Step 2
Dash of Tabasco sauce.

Step 3
Dash of Worcestershire sauce.

Step 4
Put all the vegetables in a large bowl and sprinkle over the lemon juice and some salt and pepper.

Step 5
Mix well.

Step 6
Pour in stock and tomato juice to cover, then stir in the herbs and a dash each of Tabasco and Worcestershire sauce.

Step 7
Cover with clingfilm and chill for at least four hours to let the flavours meld.

Step 8
Serve in chilled bowls with a drizzle of olive oil and croutons scattered on top.

Step 9
Use a good aged cheese, because it gives a nice saltiness and natural seasoning to the salad.