King prawn gazpacho
Serves 4 | prep 25 mins | total time
- 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
Make up to a day ahead.
- Put the dates in a small bowl, pour over a little boiling water (just enough to cover) and leave to soak for 1 hour.
- 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.)
- 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.
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.