| 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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