GAZPACHO WITH GRILLED PRAWNS

Prep: 45 mins. Cooking: 5 mins. Serves 6.

18 green prawns, peeled and deveined Olive oil

Gazpacho

6 vine-ripened tomatoes, cored

and chopped

1 continental cucumber, deseeded and chopped

1 red onion, peeled and chopped

1 red capsicum, chopped

1 yellow capsicum, chopped

2 cloves garlic, crushed

½ loaf stale bread, crusts removed, torn

¼ cup (60ml) olive oil

2 tbsp red-wine vinegar

200ml water

Basil oil

⅓ bunch basil leaves

⅓ cup (80ml) olive oil

1 To make gazpacho, Place tomatoes, cucumber, onion, red and yellow capsicum, garlic and bread in a large bowl. Add oil and vinegar and season well with salt and pepper. Cover with plastic wrap and refrigerate 30 mins. Remove from fridge, add water, then blend with a stick blender until desired consistency is reached (add more cold water if needed). Refrigerate until ready to serve.

2 To make basil oil, place basil leaves in a food processor and blend to break down. With machine running, slowly add oil. Season with salt to taste. Set aside.

3 Heat olive oil in a frypan to high heat. Add prawns and pan-fry until opaque.

4 To serve, ladle gazpacho into serving bowls. Top with three prawns each and drizzle basil oil over.