Spiced cucumber gazpacho with banana prawnsby Jo Pearson | Cuisine issue #155
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
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