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  1. Grilled Spot Prawn Gazpacho

Grilled Spot Prawn Gazpacho

Michelle Lee

Gazpacho is a Spanish soup made with raw veggies and served cold. The beauty of this meal is that the gazpacho is actually better after a day or two, so you can make it ahead of time - perfect for a busy summer weeknight! Spot prawns are a high-protein, low-fat and low-calorie addition to this vegetable-filled soup. Adapted from a recipe by Alton Brown.

Tips for preparing prawns: Wearing gloves, remove from packaging and run quickly under cold water, just enough to separate them beofre marinating. To keep them submerged in the marinade, place in a zip-top bag – but make sure to place the bag in a glass or plastic tub in the fridge, as the shells are sharp and can make small punctures in the bag as you turn it periodically. The shells will soften considerably on the grill, making it safer and easier to shell them for serving – just snip along the back toward the tail, spread the shell and pop out the tender prawn. So simple!

Editor's note: A recent study from Spain's University of Barcelona suggests that routine enjoyment of gazpacho – even salty traditional versions – can lower blood pressure. According to lead author Alexander Medina-Remón, Ph.D., "Gazpacho contains carotenes, vitamin C and polyphenols … which contribute to the reduction of arterial pressure … the risk could be reduced up to 27% in some consumers”. (Medina-Remón A et al. 2013)

Grilled Spot Prawn Gazpacho

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 8 hours
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Ingredients

  • 12 to 16 ounces Vital Choice Wild Pacific Spot Prawns
  • 2 tablespoons plus 1/4 cup Vital Choice organic extra virgin olive oil, divided
  • 3 limes, juiced, divided
  • 3 to 4 large tomatoes, peeled, cored and seeded
  • 1 cup tomato juice
  • 2 medium bell peppers
  • 1½ cups cucumber, peeled, seeded and chopped
  • ½ red onion
  • ½ small jalapeno, seeded
  • 1 small clove of garlic
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 avocado, cubed

Instructions

  1. Marinate the prawns: Whisk together the juice of 2 limes and 2 tablespoons olive oil, plus salt and pepper. Remove prawns from packaging, rinse in cold water as needed to separate and place in marinade. Let thaw in marinade overnight, turning once or twice to coat prawns evenly.
  2. Blanch tomatoes: Bring a medium pot of water to boil. Add tomatoes and boil just until skin splits in 1 or 2 places. Place in an ice bath for 1 to 2 minutes until cool. Remove tomatoes from ice bath, slip skin off, core and cut along the equator to seed the tomatoes.
  3. Make the gazpacho: Toss the peeled and seeded tomatoes, cucumber, peppers, jalapeno, onion and garlic clove directly in the food processor and puree until fairly smooth. With the food processor running, slowly add ¼ cup olive oil until smooth. Add juice of one lime, red wine vinegar (or organic red balsamic vinegar) and Worcestershire, blend, and remove to a large storage container. Stir in the tomato juice and adjust the seasoning as needed. Refrigerate until serving. NOTE: This recipe makes a smooth gazpacho. If you prefer some vegetable pieces, rough chop or cube all of your vegetables then puree just half of the chopped vegetables, leaving the rest in pieces and combine.
  4. Preheat the grill and grill basket to medium-high temperature, or pre-heat the oven broiler.
  5. After pre-heating for 10 minutes, remove the prawns from the marinade. Grill, turning once, for 2 to 3 minutes (until the shells are bright pink and the flesh is white). Please don't overcook!
  6. Let the prawns cool slightly, then snip along the back toward the tail to split the shell. Gently pull out the prawn, deveining if necessary.
  7. Divide the gazpacho between four bowls, top with grilled prawns and avocado pieces and serve. Also excellent topped with homemade croutons!
Serves: Serves 4