Gazpacho Verde

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.


  • 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 


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.