Lemon Gazpacho with grilled Dover Sole - Seafood Friday

Ingredients

• 4 dover sole fillets
• Sea salt
• 2 tbsp olive oil
• Toasted pinenuts or flaked almonds, to garnish
• 4 green peppers, left whole
• 1 cucumber, peeled
• 1 shallot
• 2 garlic cloves
• 1 Granny Smith apple, peeled and cored
• 2 celery sticks
• 2 avocado, peeled and de-stoned
• 100g kale
• 100g spinach
• 25g parsley
• 25g coriander
• 2 tbsp sherry vinegar
• 1 tbsp sugar
• 50ml extra virgin olive oil
• 300ml cold vegetable stock