Cucumber gazpacho with prawns

    20 min

    This chilled soup is a delightful way to start a dinner on hot summer days. You can serve it as regular portions or in small glasses. If you have vegetarians among your guests, just leave out the prawns.

    2 people made this

    Serves: 4 

    • 900g white seedless grapes
    • 70g peeled almonds
    • 2 garlic cloves
    • 25g fresh coriander, minced
    • 3 tablespoons sherry vinegar
    • 2 tablespoons freshly squeezed lime juice
    • 1 1/4 teaspoon salt
    • 2 cucumbers, peeled and chopped
    • 3 tablespoons extra virgin olive oil, plus more for drizzling
    • 500g prawns

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Add grapes, almonds, garlic, coriander, vinegar, lime juice and salt to your blender and pulse until the almonds and garlic are in bits but not entirely smooth. Add cucumber and pulse again until finely chopped but not liquid. Stir in the olive oil.
    2. Let chill in the fridge for at least 1 hour.
    3. Bring a large pot of water to a boil and cook the prawns for 1 to 2 minutes.
    4. Remove from the heat and leave in the hot water till pink, about 5 minutes.
    5. Taste the chilled soup and add salt as needed. Ladle into soup bowls or pour into small glasses.
    6. Peel prawns and place a prawn on the rim of each glass. Or, if serving in soup bowls, add a few prawns to each bowl.

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