Citrus-Infused Spanish Gazpacho with Grilled Prawns

Name: Citrus-Infused Spanish Gazpacho with Grilled Prawns
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Soup
Ingredients: Tomatoes; Cucumber; Red bell pepper; Garlic; Olive oil; Orange juice; Lime juice; Salt; Pepper; Large prawns; Olive oil; Smoked paprika; Lemon zest; Salt; Pepper

A refreshing cold soup paired with char-kissed prawns

This gazpacho brings the zesty freshness of citrus to the classic Spanish chilled soup, complemented by succulent grilled prawns.

1 h 30 min
4
Intermediate

Ingredients

For the Gazpacho

Tomatoes

6 ripe, cored and chopped

Cucumber

1 medium, peeled and chopped

Red bell pepper

1, chopped

Garlic

2 cloves, minced

Olive oil

1/4 cup

Orange juice

Juice of 1 orange

Lime juice

Juice of 1 lime

Salt

to taste

Pepper

to taste

For the Grilled Prawns

Large prawns

16, peeled and deveined

Olive oil

2 tablespoons

Smoked paprika

1 teaspoon

Lemon zest

Zest of 1 lemon

Salt

to taste

Pepper

to taste

Preparation

Marinating the Prawns

Combine marinade ingredients

In a bowl, combine olive oil, smoked paprika, lemon zest, salt, and pepper.

Coat the prawns

Add prawns, ensuring they're coated evenly.

Refrigerate

Cover and refrigerate for at least 30 minutes.

Preparing the Gazpacho

Blend vegetables

Combine tomatoes, cucumber, bell pepper, and garlic in a blender.

Add liquids and seasoning

Add olive oil, orange juice, lime juice, salt, and pepper.

Chill

Blend until smooth, and then chill in the refrigerator for 1 hour.

Ensure the gazpacho is thoroughly chilled for the best flavor. Pro Tip: Strain for a smoother consistency if desired.

Cooking Process

Grill the prawns

Preheat a grill or grill pan over medium-high heat. Grill prawns for 2-3 minutes on each side until charred and cooked through.

Plating & Serving