Prawns with Spicy Gazpacho

Prawns with Spicy Gazpacho

Prawns with Spicy Gazpacho

Think of this recipe as more of a modern take on the traditional prawn cocktail than a chilled soup.

Most gazpacho recipes call for bottled tomato juice, but for me Summer is all about finding ways to use my abundant supply of delicious home-grown tomatoes. There's no way I would buy tomato juice when I have so many tomatoes I need to use. So I blend up tomatoes in my Vitamix instead of using store bought tomato juice. And the result is much nicer, if I do say so myself!


One dozen prawns, peeled and deveined (with tails left attached).

Spicy Gazpacho

3 large tomatoes
1 clove garlic
1 punnet (10-12) plum tomatoes, finely chopped
1 Lebanese cucumber, seeded and finely chopped
1/2 red capsicum, finely chopped
1/2 yellow or green capsicum, finely chopped
1 small red onion, finely diced
1  jalapeno pepper, de-seeded and finely diced
1 mild red chilli, de-seeded and finely diced (optional)
2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon extra virgin olive oil
2-3 green onions, finely chopped
1 heaped tablespoon capers
Juice of one lime
1 tablespoon worcestershire sauce (optional, but it adds a great flavour kick! If you don't have worcestershire sauce, add 1 level teaspoon balsamic vinegar)
Salt and pepper to taste


Place the three large tomatoes, garlic, vinegar, lime juice, olive oil and worcestershire sauce in a Vitamix or other high speed blender with a little salt and pepper. Blend until all ingredients are liquidised. Place in fridge to chill while you prepare the rest of the ingredients. Note that this mix will have a much paler appearance than store bought tomato juice, but it won't impact the appearance or flavour of the final dish!

Combine all other Spicy Gazpacho ingredients in a bowl. Add blended tomato mix and stir through. Season with salt and pepper to taste.

Spoon Spicy Gazpacho into bowls and top with prawns.

Serve garnished with extra green onion, jalapeno and capsicum.