Prawns and asparagus with gazpacho. Photo: William Meppem
1 bunch asparagus
12 king prawns, cooked, peeled and deveined
sea salt and freshly ground pepper
1 lemon, juiced
extra virgin olive oil, to drizzle
croutons, to serve
For the gazpacho
400g vine-ripened tomatoes, peeled, deseeded and roughly diced
1 Lebanese cucumber, peeled and roughly diced
2 red capsicums, roughly diced
1/2 green capsicum, roughly diced
2 large red chillies, split, deseeded and chopped
1 clove garlic, finely chopped
1/2 small brown onion, chopped
1 tbsp red wine vinegar
60ml extra virgin olive oil
Tabasco sauce, if desired
Prepare a couple of hours in advance to allow chill time.
For the gazpacho, place all the ingredients except the extra virgin olive oil and Tabasco sauce (if using), in a blender, and add 125ml water. Pulse, taking care to puree the gazpacho.
Push the mixture through a course sieve into a bowl. Add the olive oil, some sea salt and freshly ground pepper and stir through. Check the seasoning, and add a little Tabasco if you like it hot. Chill for at least two hours.
Break the bottoms off the asparagus and cook in boiling salted water for 5 minutes. Refresh under cold water.
Place the asparagus and prawns in a bowl. Season, drizzle with lemon juice and olive oil and toss.
Place a small pile of asparagus in the centre of each of 4 plates, place the prawns on top, and give a good grind of pepper.
Pour the gazpacho soup into 4 small bowls; one for each plate. Add croutons to the gazpacho, and serve.
SOMETHING TO DRINK
The refreshing acid and mineral drive of this 2011 Pascal Jolivet sauvignon blanc from Sancerre, France ($39), is a great pairing for this meal. Fresh fruit and citrus balance the wine to complement both the prawns and the gazpacho.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Dominic Smith.
- Main Ingredients - Shellfish, Tomato
- Cuisine - Spanish
- Course - Starter/Entree, Dinner
- Occasion - Dinner Party, Christmas