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Gazpacho With Prawns

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Ingredients
  White bread slice 2 , crusts removed
  Cold water 1⁄4 Pint (150 Milliliter, 2/3 Cup)
  Olive oil 30 Milliliter (2 Tablespoon)
  White wine vinegar 15 Milliliter (1 Tablespoon)
  Garlic 1 Clove (5 gm), crushed
  Canned tomatoes 28 Ounce (2 Large Cans, 400 Gram / 14 Ounce Each)
  Tomato puree 30 Milliliter (2 Tablespoon)
  Red peppers To Taste, chopped
  Cucumber piece 2 Inch, roughly chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Cooked prawns 18 (Unpeeled)
  Lemon slices 6
Directions

Soak the bread in the water for 2 minutes.
Place in a blender or food processor with the remaining ingredients except the seasoning, prawns and lemon.
Puree until smooth.
Season to taste and chill.
To serve, pour into deep soup cups and hang three prawns over the rim of each.
Add a slice of lemon and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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