Gazapacho with prawns

6 servings

Ingredients

Quantity 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)

Directions

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.

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