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King prawn gazpacho


Serves: 4
timePrep time: 25 mins
timeTotal time:
King prawn gazpacho
Recipe photograph by Keiko Oikawa / Recipe from Pippa Kendrick, Free From Food for Family and Friends (Harper Collins, £25)

King prawn gazpacho


Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
237Kcal
Fat
16gr
Saturates
3gr
Carbs
13gr
Sugars
12gr
Fibre
6gr
Protein
12gr
Salt
0.9gr

Pippa Kendrick

Pippa Kendrick

Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.

See more of Pippa Kendrick’s recipes
Pippa Kendrick

Pippa Kendrick

Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.

See more of Pippa Kendrick’s recipes

Ingredients

  • 4 pitted dates
  • 750g tomatoes
  • juice of 1 orange
  • juice of 1 lemon
  • juice of 1 lime
  • 1 garlic clove
  • 1 tsp ground cumin
  • a small pinch of chilli powder
  • 2 tbsp good-quality extra-virgin olive oil, plus extra for drizzling
  • ½ x 28g pack flat-leaf parsley, leaves only
  • ½ x 31g pack coriander, leaves only
  • ½ cucumber
  • ½ red onion
  • 1 large ripe avocado (preferably Hass)
  • 225g cooked king prawns, defrosted

Step by step

Get ahead
Make up to a day ahead.
  1. Put the dates in a small bowl, pour over a little boiling water (just enough to cover) and leave to soak for 1 hour.
  2. Place the soaked dates in a blender and add 450g tomatoes (reserving the prettier ones to chop up later), along with the juice of the orange, lemon and lime, the garlic, cumin, chilli powder and olive oil. Blitz until completely smooth and then add the fresh herbs and pulse very briefly until just incorporated. (If you blend the herbs for too long, the gazpacho will turn brown instead of a rich red colour.)
  3. Finely dice the cucumber, onion and remaining tomatoes. Slice the avocado in half, remove the stone and cut the flesh into small chunks before scooping out. Place all of the chopped ingredients in a large mixing bowl and then pour the blended mixture over the top. Stir in the king prawns and season with salt and pepper to taste. Cover the bowl with clingfilm and chill the soup for at least an hour before serving. To serve, pour the gazpacho into individual bowls and top with a drizzle of olive oil.
    Tip
    If you make it a day ahead and leave it in the fridge overnight, you'll find that the flavours really develop.
Chef quote
If you can, use a mixture of tomatoes, both in colour (yellow, red) and type (plum, cherry, heirloom). It just looks so beautiful in the bowl.

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