Chilled, light and refreshing, gazpacho makes the perfect summer soup. This version eschews the usual tomato base for green vegetables and herbs. Instead of prawns, you could add cooked lobster to the soup.
6 cooked Australian tiger prawns
pinch of paprika
2 tsp finely chopped chives
For the gazpacho
1 tbsp sherry vinegar
1 tbsp lime juice
¼ cup Greek yoghurt
¼ tsp sea salt
3½ tbsp extra virgin olive oil (plus 2 tsp extra for drizzling)
1 cup cubed sourdough (no crusts)
1 Lebanese cucumber, chopped
¼ green capsicum, chopped
¼ deseeded green jalapeño, chopped (optional)
2 tbsp almond meal
2 spring onions, finely sliced
½ garlic clove, chopped
2 tbsp chopped flat-leaf parsley
2 tbsp chopped coriander
2 tbsp chopped mint leaves
FOR THE GAZPACHO, place vinegar, lime juice, yoghurt, salt and 3 tbsp olive oil in a large bowl and whisk together. Add remaining ingredients except the herbs. Toss together until well coated. Cover with plastic wrap and leave in the fridge to marinate for at least 4 hours, ideally overnight.
PLACE MIXTURE in a blender along with all the herbs. Process on a low setting until ingredients become like a chunky purée. Increase speed to high and gradually add about ½ cup of very cold water to create a smooth mixture. Blend on high speed for a minute then add more water until you achieve a soup-like consistency. Taste and adjust seasoning. Place in the fridge to allow it to become super chilled.
REMOVE SHELLS from prawns and de-vein. Cut into 1cm pieces. Pour chilled soup into two bowls or glass coupes and top with prawn pieces. Drizzle a tsp of oil on top of each dish. Garnish with paprika and chives, and serve immediately.