Gazpacho With Prawns Recipe
Ingredients
| 2 slices of white bread, crusts removed | ||
| 150 ml/1/4 pt/2/3 cup cold water | ||
| 30 ml/2 tbsp olive oil | ||
| 15 ml/1 tbsp white wine vinegar | ||
| Garlic | 1 Clove (5gm), crushed | |
| 2x400 g/14 oz/large cans of tomatoes | ||
| 30 ml/2 tbsp tomato puree | ||
| Pepper red | 1 To taste, chopped | |
| 5 cm/2 in piece of cucumber, roughly chopped | ||
| Ground black pepper | 1 To taste | |
| 18 unpeeled cooked prawns | ||
| Lemon slices | 6 | |
| Salt | To Taste | |
Directions
Soak the bread in the water for 2 minutes.
Place in a blender or food processor with the remaining ingredients except the seasoning, prawns and lemon.
Puree until smooth.
Season to taste and chill.
To serve, pour into deep soup cups and hang three prawns over the rim of each.
Add a slice of lemon and serve.
Place in a blender or food processor with the remaining ingredients except the seasoning, prawns and lemon.
Puree until smooth.
Season to taste and chill.
To serve, pour into deep soup cups and hang three prawns over the rim of each.
Add a slice of lemon and serve.
Chef
