Spiced cucumber gazpacho with banana prawns

by Jo Pearson | Cuisine issue #155
Serves: 6Jo Pearson prepards a simple yet impressive three-course dinner for six

2 telegraph cucumbers, trimmed
2 sticks celery, fibrous strings removed
1 green chilli, deseeded
3 tablespoons coriander leaves
1 green capsicum, deseeded
1⁄2 red onion
juice of 2 limes
3 tablespoons sherry vinegar
30ml vegetable oil
24 small raw banana prawns, shelled and deveined
extra virgin olive oil and sea salt to serve

Finely dice a half-cup combination of cucumber, celery, chilli and coriander and set aside to garnish the soup.

Coarsely chop the remainder then put in a blender with the capsicum, onion, lime juice and vinegar. Process until smooth then taste and season with salt and freshly ground black pepper. Add a little more chilli and vinegar if you like. This is the gazpacho – refrigerate until ready to serve.

Heat the oil in a frying pan then fry the prawns for 1 minute each side or until coloured and cooked through.

Divide the gazpacho among 6 bowls and top each with 4 prawns and the reserved vegetable garnish. Drizzle with extra virgin olive oil and sprinkle with a little sea salt.

Wine - Dry riesling


Stuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.

* Tip: If your search is unsuccessful, try entering fewer      ingredients

2014-2015 recipe index


Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.


Subscribe now



Digital Edition

Buy digital subscriptions - delivered via email
subscribe now »

Buy Cuisine's How To Cook app
buy now on the App Store»