recipe

Zesty Spanish Gazpacho with Grilled Garlic-Ginger Prawns

4 min read

Hello, fellow food enthusiasts!

Today, I’m excited to dive into the vibrant and refreshing world of Spanish cuisine, right from my cozy kitchen here in the UK. As the days get longer and the weather warms up (albeit a bit erratically, as is the British way), my palate begins to crave something light, fresh, and utterly delightful. Enter: Gazpacho, the classic Spanish cold soup that’s like a burst of sunshine in a bowl!

Before we jump into the recipe, let me set the scene. Picture this: it’s a warm afternoon, the sun is shining, and you’re leisurely enjoying a meal on a Spanish veranda. What could be better than a chilled, zesty gazpacho paired with a plate of grilled garlic-ginger prawns? The combination is just sublime – the gazpacho brings a tangy, fresh note while the prawns add a succulent, spicy kick. Pure heaven!

Now, I have to confess, it took me a while to perfect my gazpacho. My first couple of attempts were a bit underwhelming – too bland or too watery. But after a few tweaks and plenty of taste testing (the perks of being a home cook!), I found a balance that made the base sing with freshness and brightness. The secret? Quality ingredients! Juicy ripe tomatoes, crisp cucumbers, and a bite from the red onion. These little guys do all the heavy lifting.

But let’s not forget our prawns, which add an exciting twist. Marinated in a garlic-ginger concoction, they are quickly grilled to perfection—it’s a match made in culinary heaven! There’s something incredibly satisfying about this dynamic duo that just elevates the dish to a whole new level.

If you’re like me, you’ll enjoy making this dish just as much as eating it. It’s easy on time, allowing you to step away, relax, and perhaps enjoy a glass of something cold and refreshing. Plus, the chill time for the gazpacho lets all those gorgeous flavors meld together beautifully, giving you time to perfect your grilling skills with the prawns.

This dish is perfect as a light lunch on a sunny afternoon or even as a starter for an evening meal. It’s allergy-friendly too, which means no eggs, dairy, or soya – just fresh, wholesome ingredients that enrapture your taste buds.

So, without further ado, step into my kitchen, try out this delightful recipe, and transport yourself to a sun-drenched Spanish paradise—without leaving your home! I’d love to hear about your own gazpacho adventures, so be sure to leave a comment and let me know how your dish turned out!

Bon appétit and cheers to sunny culinary escapades,

Al

Ingredients

Gazpacho Ingredients:

  • 6 large ripe tomatoes, chopped (about 1kg)
  • 1 cucumber, peeled and diced (about 300g)
  • 1 red bell pepper, seeded and chopped (about 150g)
  • 1 small red onion, chopped (about 100g)
  • 2 cloves garlic, minced
  • 50g stale bread, cubed
  • 60ml olive oil
  • 2 tablespoons sherry vinegar
  • 500ml cold water
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Grilled Garlic-Ginger Prawns Ingredients:

  • 500g large prawns, peeled and deveined
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • Lime wedges for serving

Method

Method:

Gazpacho:

  1. In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic.
  2. Add the cubed stale bread to the bowl.
  3. Drizzle 60ml of olive oil and 2 tablespoons of sherry vinegar over the mixture.
  4. Season with salt and black pepper to taste.
  5. Pour 500ml of cold water over the ingredients and mix well.
  6. Transfer the mixture to a blender and purée until smooth. You may need to do this in batches depending on the size of your blender.
  7. Chill the puréed gazpacho in the refrigerator for at least 2 hours, allowing the flavors to meld.
  8. Before serving, taste and adjust the seasoning if necessary, then garnish with fresh parsley.

Grilled Garlic-Ginger Prawns:

  1. In a small bowl, combine the minced garlic, grated ginger, 2 tablespoons of olive oil, lime juice, salt, and black pepper.
  2. Add the prawns to the bowl and toss until they are well coated with the marinade.
  3. Preheat a grill or grill pan over medium-high heat.
  4. Once hot, place the marinated prawns on the grill and cook for 2-3 minutes on each side until they are opaque and cooked through.
  5. Remove the prawns from the grill and serve hot with lime wedges on the side.

To Serve:

  1. Ladle the chilled gazpacho into bowls.
  2. Arrange the grilled prawns on top of the gazpacho.
  3. Garnish with additional parsley if desired, and serve with lime wedges.

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