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Gazpacho cocktail prawns
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Prep Time:
80 minutes
Cook Time:
10 minutes
Total Time:
90 minutes
"California-style twist on classic gazpacho into a zesty prawn cocktail dip. Garnish with celery leaves and olive oil, serve with a spoon."
Ingredients:
  • 50g-piece ciabatta bread, split
  • 500g ripe truss tomatoes, coarsely chopped
  • 1/2 red capsicum, coarsely chopped
  • 1 jalapeño chilli, seeded if desired, coarsely chopped
  • 1 large shallot, coarsely chopped
  • 2 garlic cloves
  • 80ml olive oil
  • 80ml lemon juice
  • 2 pieces lemon peel, about 7cm x 2cm, removed with vegetable peeler avoiding white pith
  • 2 inner pale celery stalks with leaves, stalks finely chopped, leaves reserved for garnish
  • 24 cooked black tiger prawns, peeled
  • Extra virgin olive oil, extra, to drizzle
Instructions:
  • Preheat a medium frying pan over medium-high heat. Toast bread, cut-side down, until charred, about 6 minutes. Tear into pieces.
  • Blend together the bread, tomatoes, capsicum, chili, shallot, garlic, oil, lemon juice, lemon peel, and half of the chopped celery until smooth. Season with salt and additional lemon juice if desired. Strain the gazpacho sauce through a fine sieve, cover, and refrigerate until cold, about 1 hour.
  • Chill 8 small shallow serving bowls in the freezer.
  • Pour a generous 1/3 cup of sauce into each bowl. Add 3 prawns to each bowl. Drizzle with extra oil and top with remaining chopped celery, celery leaves, sea salt (flakes preferred), and freshly ground black pepper. Serve with a spoon on the side.

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