Gazpacho, prawn and almond salad
Rather than whizzing the ingredients for a Spanish gazpacho into a chilled soup, serve them as a fresh and refreshing salad - after all, you already know they go really well together. A few prawns turn it into something special.
Ingredients
1 long cucumber
2 red capsicum
6 ripe tomatoes
2 shallots, peeled
8 cooked prawns, peeled
2 tbsp flaked almonds
Title:For the dressing
3 tbsp extra virgin olive oil
1-2 tbsp sherry vinegar
1 garlic clove, crushed
Dash of Tabasco
Sea salt and pepper
Method
Score the skin of the cucumber with the tines of a fork, cut in half lengthwise and scoop out the seeds with a teaspoon. Cut capsicum into fine long strips, discarding central core and seeds. Roughly chop the tomatoes and cucumber and finely slice the shallots.
For the dressing Whisk the oil, vinegar, garlic, Tabasco, sea salt and pepper together in a bowl. Toss the vegetables lightly in the dressing.
Tumble the salad onto four dinner plates and arrange prawns on top. Toast the flaked almonds in a hot, dry pan until golden and scatter over the top.
To serve
Serve with a crusty baguette.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
Grilled steak and vermicelli salad with spicy dressing and smashed cucumbers
- 30 mins - 1 hr
- Danielle Alvarez
