| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury10 |
6 |
servings |
INGREDIENTS
| 1 |
l |
Fresh tomato juice; (1 3/4 pints) |
| 2 |
sl |
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 |
tb |
Fresh parsley; finely chopped |
| 1 |
ts |
Thyme; finely chopped |
| 1 |
tb |
Fresh basil roughly chopped |
| 1/2 |
ts |
Tabasco |
| 3 |
tb |
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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