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Gazapacho with Prawns

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  • 1 l Fresh tomato juice; (1 3/4 pints)
  • 2 sl White bread; crusts removed
  • 4 Plum tomatoes; skinned, deseeded and roughly chopped
  • 2 Cloves garlic; finely chopped
  • 1 Red pepper; deseeded and finely chopped
  • 1/2 Cucumber; peeled and finely chopped
  • 6 Salad onions; finely chopped
  • 2 tb Fresh parsley; finely chopped
  • 1 ts Thyme; finely chopped
  • 1 tb Fresh basil roughly chopped
  • 1/2 ts Tabasco
  • 3 tb Olive oil
  • 200 g Frozen cooked; peeled tiger prawns, defrosted (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.