astray recipes: Gazapacho with prawns

Categories: Sainsbury10
Yield: 6 servings

Measure	Ingredient
1 litre	Fresh tomato juice; (1 3/4 pints)
2 slices	White bread; crusts removed
4	Plum tomatoes; skinned, deseeded
	; and roughly chopped
2	Cloves garlic; finely chopped
1	Red pepper; deseeded and finely
	; chopped
½	Cucumber; peeled and finely
	; chopped
6	Salad onions; finely chopped
2 tablespoons	Fresh parsley; finely chopped
1 teaspoon	Thyme; finely chopped
1 tablespoon	Fresh basil roughly chopped
½ teaspoon	Tabasco
3 tablespoons	Olive oil
200 grams	Frozen cooked; peeled tiger
	; prawns, defrosted
	; (7oz)

Pour the tomato juice onto the bread and leave to soak for 15 mintues.

Mix all the other ingredients except the prawns in a separate bowl.

Liquidise the bread and tomato juice in a food processor or blender. Add this to the vegetable mix and refrigerate or place in a bowl on ice until cold.

Pour the gazpacho into serving bowls and divide the prawns amongst the bowls placing them on top of the soup.

Converted by MC_Buster.

NOTES : Mediterranean flavours and a crunchy texture combine with the prawns to give a tasty summertime dish.

Converted by MM_Buster v2.0l.

gazapacho with prawns