Gazapacho with prawns

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.

Similar recipes