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Gazpacho Verde
Made from Honeydew melon this is a variation on a simple recipe that also receives a lift from the spiced prawns and a great finish from the yogurt and Chardonnay. It's great for a hot summer day, and is a refreshing change from regular gazpacho as our Amourette or Chantilly Chardonnay reveals the prawns.
Ingredients
Honeydew Melon, peeled and cubed
·
3 cups
Avocado, peeled and diced
·
1/2
English Cucumber, seeded and peeled
·
1
Medium sized leek (just the white part), rinsed and chopped
·
1
bunch Thai Basil, rinsed and chopped
·
1
Rice Vinegar
·
1/3 cup
Lemon, juiced
·
1/2
Coconut Milk
·
8 ounces
Prawns, shelled and deveined
·
24
Olive Oil
·
1 tablespoon
Herbie's Balmain & Rozelle
·
1 tablespoon
Salt
·
·
For Yogurt Garnish:
·
Plain Greek Yogurt
·
1 cup
Agave Nectar
·
1 tablespoon
Herbie's Balmain & Rozelle
·
1 tablespoon
Instructions
Combine the first 8 ingredients in a food processor or high speed blender. Process until smooth or until it has reached the consistency you like. Adjust seasoning by adding salt. Reserve in the refrigerator until you are ready to serve.
Heat a saute pan over med. high heat. add 1 tablespoon of olive oil. Season the prawns with 1 tablespoon of Herbie's Balmain & Rozelle Spice Mix.
When the oil begins to shimmer add the seasoned prawns and cook for about 1 minute. Flip each one and cook until they are not longer opaque. Remove them from the pan and reserve.
In a small bowl combine the yogurt, agave nectar, and Herbie's Balmain & Rozelle Spice. Mix until incorporated.
Serve Gazpacho chilled and garnish with prawns and yogurt sauce.
Chef Tommy's Tips:
If you would like to make a more traditional gazpacho simply follow the same recipe except replace the 3 cups of honeydew melon with 3 cups of fresh peeled and seeded tomatoes. Then you can slice the avocado and use it as a garnish with the yogurt sauce.
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