Name: Gazpacho with feta and prawns
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 2 medium tomatoes (300g), chopped coarsley; 1/2 medium red capsicum (200g), chopped coarsely; 2 green onions, chopped coarsely; 1 small clove garlic, crushed; 40 gram sourdough bread, chopped coarsley; 1/4 cup (60ml) extra virgin olive oil; 1 1/2 tablespoon red wine vinegar; 1 1/2 cup (375ml) water; 6 medium cooked prawns (270g); 2 slice sourdough bread, extra, crusts removed; 1 tablespoon olive oil; 10 gram butter; 40 gram fetta, crumbled

Ingredients

2 medium tomatoes (300g), chopped coarsley

1/2 medium red capsicum (200g), chopped coarsely

2 green onions, chopped coarsely

1 small clove garlic, crushed

40 gram sourdough bread, chopped coarsley

1/4 cup (60ml) extra virgin olive oil

1 1/2 tablespoon red wine vinegar

1 1/2 cup (375ml) water

6 medium cooked prawns (270g)

2 slice sourdough bread, extra, crusts removed

1 tablespoon olive oil

10 gram butter

40 gram fetta, crumbled

Method

1.Blend tomato, capsicum, cucumber, onion, garlic, sourdough, oil, vinegar and the water in a blender for 3 minutes or until smooth. Season to taste.

2.Shell and devein prawns, leaving tails intact.

3.Tear extra sourdough into rough pieces. Heat oil in a small frying pan over medium-high heat, add butter. When butter starts to foam, add bread; cook, tossing frequently, for 2 minutes or until croutons are golden.

4.Pour soup into a bowl. Top with prawns, croutons and fetta. Grind over some freshly ground black pepper, if you like.

To maximise the flavour of the soup it’s important to use really ripe tomatoes.If you have it on hand you could also sprinkle the soup with some torn dill sprigs or basil leaves. The soup can be made a day ahead up to the end of step 1. Refrigerate in an airtight container. You may need to give the soup a quick whisk if the ingredients are slightly separated.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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