Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 litre | Fresh tomato juice; (1 3/4 pints) |
| 2 slices | White bread; crusts removed |
| 4 \N | Plum tomatoes; skinned, deseeded |
| \N \N | ; and roughly chopped |
| 2 \N | Cloves garlic; finely chopped |
| 1 \N | Red pepper; deseeded and finely |
| \N \N | ; chopped |
| ½ \N | Cucumber; peeled and finely |
| \N \N | ; chopped |
| 6 \N | 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 |
| \N \N | ; prawns, defrosted |
| \N \N | ; (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.