Gazpacho Prawn Cocktail | Cook with Curtis Stone | Coles

GAZPACHO COCKTAIL PRAWNS
Serves 8 Prep 1 hour 20 mins Cooking 10 mins

50g-piece ciabatta bread, split
500g ripe truss tomatoes, coarsely chopped
1/2 red capsicum, coarsely chopped
1 jalapeño chilli, seeded if desired, coarsely chopped
1 large shallot, coarsely chopped
2 garlic cloves
1/3 cup (80ml) extra virgin olive oil
1/3 cup (80ml) lemon juice
2 pieces lemon peel, about 7cm x 2cm, removed with vegetable peeler avoiding white pith
2 inner pale celery stalks with leaves, stalks finely chopped, leaves reserved for garnish
24 cooked black tiger prawns, peeled
Extra virgin olive oil, extra, to drizzle

1. Heat a medium frying pan over medium-high heat. Add bread, cut-side down, and toast for 6 mins or until bread is charred. Tear charred bread into pieces.
2. In a blender, combine bread, tomatoes, capsicum, chilli, shallot, garlic, oil, lemon juice, lemon peel and half chopped celery. Blend until smooth and thick. Season gazpacho sauce with salt and more lemon juice if necessary. Strain sauce through fine sieve. Cover and refrigerate for 1 hour or until cold.
3. Meanwhile, place 8 small shallow serving bowls in the freezer to chill.
4. Spoon about 1/3 cup sauce into each bowl. Place 3 prawns in each. Drizzle with extra oil. Sprinkle with remaining chopped celery, celery leaves, sea salt (flakes preferred) and freshly ground black pepper. Serve with a spoon.

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