Grilled Prawn with Zucchini Flowers, Cucumber and Avocado Gazpacho


SUMMER IN A BOWL. Light, fresh and zesty!


Serves: 8 | Prep time: 30 minutes, (excluding time to chill the gazpacho) | Cooking time: 5 minutes


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)


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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