Tomato & Prawn Gazpacho

Tomato & Prawn Gazpacho

Wonderful as a light lunch o hot day. Start this a day before.

Ready in: 40 minutes plus overnigh

Serves: 6

Complexity: very-easy

kcal: 145

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Ingredients

2 kg ripe, NZ grown tomatoes
300 g raw peeled prawns, thin sliced lengthways
2 radishes, thin sliced
1 Lebanese cucumber, thin sliced
1 tsp salt
½ cup halved cherry tomatoes
50 g salmon caviar, rinsed & drained
1½ tsp SIDS SALT & PEPPER
chervil leaves

Directions

Coarse chop the tomatoes and place, with juice, in a large sieve lined with muslin. Place over a deep bowl so the tomatoes drip into the bowl. Cover with film and refrigerate overnight. You should have about 1 litre of intensly flavoured golden tomato 'water'. Place in a large serving bowl and chill.
Boil salted water then drop in prawns. As soon as they colour, remove from heat and strain. Cool completely then add to the tomato water.
Put radishes and cucumbers in a glass bowl, add salt then stand for 30 minutes. Rinse off the salt then add to the tomato water along with the cherry tomatoes then refrigerate.
Season to taste with SIDS SALT & PEPPER and serve in wide soup plates, sprinkled with salmon caviar and chervil leaves.