Gazpacho and seafood are a summertime match made in heaven!
This dish is delicious and looks oh so pretty on the dinner table!
1 dozen green prawns, shelled and deveined
1 clove garlic, crushed
1 mild red chilli, finely diced
1 teaspoon smoky paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 tablespoon olive oil for pan frying
6 yellow tomatoes (or 3 punnets of yellow pear tomatoes)
2 yellow capsicums
1 red onion, finely diced
Juice of one orange
Juice of one lemon
1 clove garlic, peeled
1 Lebanese cucumber, peeled
3 green onions, finely sliced
1 Jalapeno pepper, finely diced
1 mild red chilli, finely diced (adjust the amount of Jalapeno and chilli according to your taste!)
300g pumpkin (I used Butternut pumpkin for this recipe as it's easier to chop and peel)
Kernels from one ear of corn
1/4 cup apple cider vinegar
1 tablespoon extra virgin olive oil
Salt and papper to taste
Place the following ingredients in a Vitamix or other high speed blender and blend until smooth:
4 of the yellow tomatoes
The peeled cucumber
One of the yellow capsicums
The garlic clove
The orange juice, lemon juice, apple cider vinegar and olive oil
Place all other ingredients in a bowl and toss to combine.
Mix smoky paprika, Cayenne pepper and salt together in a bowl.
Toss green prawns in the spice mixture.
Place olive oil in frying pan and heat to medium-high. Add garlic and chilli and fry for 30 seconds before adding the prawns. Cook for 4-5 minutes or until cooked through
Pour blended gazpacho mix into serving bowls.
Spoon the combined chopped veggies over the top.
Top with spicy prawns and garnish.
Serve and enjoy!