Spanish Gazpacho

A traditional Spanish cold tomato soup.
Makes 6

Ingredients:

• 12 raw Prawns
• 700g Tomato (cut in half)
• 1/2 Cucumber
• 1 Red Pepper
• 2 cloves of Garlic
• 1 Onion (cut in half)
• 1 bunch of fresh Basil (leave some for garnish)
• 140g Breadcrumbs
• 250g cold Chicken Bone Broth
• 2 Tbsp Balsamic Vinegar
• 4 - 5 drops Tabasco Sauce
• 1 Tbsp Olive Oil/Coconut Oil
• Salt and Pepper to taste

Method:

1. Peel the prawns and clean them. Place them on a tray and cover. Keep in the fridge.
2. Blend together the tomatoes, cucumber, pepper, garlic, onion, basil, bread, chicken bone broth, vinegar and tabasco for 3 minutes. Transfer to a bowl and refrigerate for 2 hours.
3. Heat the oil in a pan and fry the prawns 5 minutes each side. Add salt and pepper and allow to dry on an absorbent paper.
4. Divide the Gazpacho into 6 cups. Garnish each cup with 2 fried prawns and a couple basil leaves. Serve cold.