Prawn Gazpacho

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READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Marinate the prawns and garlic in the vinegar and lemon juice for 1 to 2 hours, or overnight.
  • If you feel more comfortable with cooked seafood, sauté the prawns in a spoonful of olive oil until barely bright pink, and cool.
  • Combine all ingredients, including prawns and marinade.
  • Season with salt and coarsely ground pepper.
  • To serve, ladle the gazpacho into small cups or bowls.
  • Garnish with lemon wedges and fresh cilantro.
  • Wine suggestion: A crisp, slightly acidic white with lots of fruit and delicate herbal notes.
  • Good selections would be sauvignon blanc, malvasia bianca, or tank-fermented chardonnay.
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