| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sainsbury10 | 6 | Servings | |
INGREDIENTS
| 1 | Fresh tomato juice, 1 3/4 | |
| pints | ||
| 2 | White bread, crusts removed | |
| 4 | Plum tomatoes, skinned | |
| deseeded | ||
| and roughly chopped | ||
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1 | Red pepper, deseeded and | |
| finely | ||
| chopped | ||
| 1/2 | Cucumber, peeled and finely | |
| chopped | ||
| 6 | Salad onions, finely chopped | |
| 2 | T | Fresh parsley, finely |
| chopped | ||
| 1 | t | Thyme, finely chopped |
| 1 | T | Fresh basil roughly chopped |
| 1/2 | t | Tabasco |
| 3 | T | Olive oil |
| 200 | g | Frozen cooked, peeled tiger |
| prawns defrosted | ||
| 7oz |
INSTRUCTIONS
Pour the tomato juice onto the bread and leave to soak for 15 mintues. Mix all the other ingredients except the prawns in a separate bowl. Liquidise the bread and tomato juice in a food processor or blender. Add this to the vegetable mix and refrigerate or place in a bowl on ice until cold. Pour the gazpacho into serving bowls and divide the prawns amongst the bowls placing them on top of the soup. Converted by MC_Buster. NOTES : Mediterranean flavours and a crunchy texture combine with the prawns to give a tasty summertime dish. Converted by MM_Buster v2.0l.
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