Cold Gazpacho with Prawn Alternative
Ingredients
1.5
Slice(s)
whole-grain toast
0.5
pc
cucumber
4
ts
ripe tomatoes (approx. 500 g á 4 portions)
1
spring onion
1
red bell pepper
1
clove of garlic
1
chili pepper
50
ml
olive oil
2
tb
vinegar
1
ts
tomato paste
2
Stem(s)
parsley
Some
lemon juice to taste
Some
salt and pepper
Preparation
1. Scald the tomatoes and quench. Then peel and quarter them and remove the seeds if necessary.
2. Wash and clean the peppers and also cut into quarters. Place on a baking tray lined with baking paper. Bake in the oven for approx. 10 minutes until the skin starts to blister. Remove and leave to cool. Then peel off the skin.
3. In the meantime, remove the crusts from the slices of toast and cut into smaller cubes.
4. Clean the spring onion and cut into fine rings.
5. Peel, halve and dice the cucumber.
6. Peel the garlic, wash the chili pepper and finely chop both.
7. Place the toast, garlic, chili and vinegar in a blender jug and puree to a fine paste.
8. Add the olive oil, bell pepper, tomato, cucumber and spring onion in batches and puree again; stir in a little tomato purée to obtain a creamy consistency.
9. Season to taste with lemon juice, salt and pepper.
10. Wash the parsley, shake dry and pick off the leaves.
11. Cook the prawn or shrimp alternative according to the packet instructions.
12. Pour the gazpacho into bowls and serve garnished with the vegan prawns, parsley and some toasted bread, if desired.
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