Gazpacho Salad with Chilled Prawns

Serves 4


  • Peel cucumbers; reserve peels. Cut cucumbers in half lengthwise; remove and reserve seeds. Cut cucumbers into ½ -inch slices (about 4 cups); set aside.
  • Cut tomatoes in half lengthwise; remove and reserve seeds. Cut tomatoes into ¾ -inch pieces (about 5 cups).
  • Combine 1 ½ cups chopped tomatoes, lime juice, basil, garlic, and 2 tablespoons vinegar in a blender. Add reserved tomato seeds, cucumber peels, and cucumber seeds. Process until smooth, about 30 seconds. Line a fine wire-mesh strainer with a double layer of cheesecloth. Pour mixture through strainer into a medium bowl, discard solids. Season dressing with salt to taste.
  • Combine red onion, ¼ teaspoon salt, and remaining 2 tablespoons vinegar in a large bowl; toss to coat. Add bell peppers, reserved cucumber slices, remaining chopped tomatoes, chilled jumbo shrimp, and remaining 1 teaspoon salt; toss to combine. Stir in tomato-cucumber dressing. Let stand for 20 minutes, stirring occasionally. Drizzle with oil, and season with salt to taste. Garnish with basil.
  • Serve salad using a slotted spoon.

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