SUMMER IN A BOWL. Light, fresh and zesty!
GRILLED PRAWN WITH ZUCCHINI FLOWER, CUCUMBER AND AVOCADO GAZPACHO
Serves: 8 | Prep time: 30 minutes, (excluding time to chill the gazpacho) | Cooking time: 5 minutes
INGREDIENTS
for the prawns
8 large prawns, cleaned
2 cloves garlic
1 piece fresh ginger
2 lemons, skin and juice
15ml grape seed oil, or olive oil
Sea salt
Freshly ground black pepper
for the gazpacho
2 cucumber, chilled
10-18 zucchini flowers
2 ripe avocados
Juice of 1 lime
3 sprigs of fresh dill
250 ml greek yoghurt
250 ml Ice water
Sea salt
Freshly ground black pepper
10 ml green tabasco (optional)
METHOD
Cut the cucumbers in half and scoop out the seeds.
In a food blender place 10 zucchini flowers, 1 cucumber, Greek yoghurt, dill, lime juice, ice water and seasoning. Blend until liquid and smooth and reserve in the refrigerator until needed.
Cut the avocados and remaining cucumber in small cubes and season lightly with some lime juice, salt and pepper. Refrigerate until serving.
Chop the garlic and ginger very fine and add the lemon zest and juice. Mix the cleaned prawns in the garlic mixture and season well with salt and pepper.
In a sauce pan, warm some grape seed or olive oil. Fry the prawns on both sides until cooked. Be careful not to overcook the prawns, they must still be juicy and tender.
To serve use a hand mixer to blend the gazpacho again for a frothy texture and pour the gazpacho in a bowl.
Place the diced cucumber and avocado in the centre with some fresh dill leaves and a zucchini flower. Place the prawn in the middle and serve immediately. Add a slice of lemon or a dash of olive oil for garnish if required.
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