Name: Curtis Stone's prawn salad with watermelon gazpacho recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 1000.00 ml (about 600g) chopped seedless watermelon, divided; 4 vine-ripened tomatoes, cut into wedges, cored, divided; 40.00 ml red wine vinegar; 60ml olive oil; 20 raw king or banana prawns, peeled leaving tails intact, deveined; 2.50 gm smoked paprika; 2 avocados, pitted, peeled, sliced; 1 Lebanese cucumber, thinly sliced; 1/2 small red onion, thinly sliced; 125.00 ml basil leaves; 125.00 ml mint leaves; Extra virgin olive oil, extra, to serve; Lemon wedges, to serve

Curtis Stone's prawn salad with watermelon gazpacho recipe

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Elevate classic Andalusian gazpacho with sweet watermelon for a refreshing summer soup that's sure to impress.

Ingredients:

1000.00 ml (about 600g) chopped seedless watermelon, divided
4 vine-ripened tomatoes, cut into wedges, cored, divided
40.00 ml red wine vinegar
60ml olive oil
20 raw king or banana prawns, peeled leaving tails intact, deveined
2.50 gm smoked paprika
2 avocados, pitted, peeled, sliced
1 Lebanese cucumber, thinly sliced
1/2 small red onion, thinly sliced
125.00 ml basil leaves
125.00 ml mint leaves
Extra virgin olive oil, extra, to serve
Lemon wedges, to serve

Instructions:

Preheat the barbecue for high heat. Blend together half of the watermelon, half of the tomatoes, red wine vinegar, and 1 tsp salt until smooth. While blending, gradually add 2 tbs oil. Adjust the seasoning with salt and vinegar to taste. Transfer the mixture to a large bowl, cover with plastic wrap, and chill in the fridge.
Coat the prawns in the remaining 1 tablespoon of oil and sprinkle with paprika. Season generously with salt and pepper. Grill the prawns for 2 minutes on each side until they are nicely charred and fully cooked.
Ladle the gazpacho into four wide shallow bowls. Top with the leftover watermelon, tomatoes, avocados, cucumber, onion, and prawns. Sprinkle with fresh basil and mint, then drizzle with extra oil. Serve with lemon wedges on the side.

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