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.