Recipes

Spot Prawn Gazpacho with Basil Sorbet
 
Author:
Serves: 6
Ingredients
  • Gazpacho
  • 6 ripe tomatoes, peeled
  • 1 purple onion, roasted for 35 minutes at 350 F (170 C)
  • 1 cucumber, peeled and seeded
  • 1 sweet red bell pepper, roasted for 10 minutes at 350 F (170 C)
  • 2 cloves garlic, roasted for 10 minutes at 350 F (170 C)
  • ¼ to ⅓ of a cup (50-70 mL) sherry vinegar (good quality such as Pedro Ximenez)
  • ¾ cup (180 mL) Spanish olive oil
  • 2 tbsp (30 mL) freshly squeezed lime juice
  • 2 tsp (10 mL) sugar
  • Salt and pepper, to taste
  • ½ cup (125 mL) day-old bread, crust removed
  • 4 cups (1 L) tomato juice
  • 8 basil leaves
  • 1 tsp (5 mL) cumin, ground
  • Basil Sorbet
  • ⅓ pound (150 grams) granulated sugar
  • 2 ounces (50 grams) glucose
  • ⅞ cup (200 mL) lime juice (about 8 limes)
  • 2 bunches basil leaves
  • ¼ cup (60 mL) of olive oil
  • Spot Prawns
  • 12 spot prawns
Instructions
  1. Gazpacho
  2. Blend everything together until smooth and pass through a sieve.
  3. Basil Sorbet
  4. Blend everything in a blender then transfer to an ice-cream maker and churn until firm.
  5. Spot Prawns
  6. Peel the spot prawns and sear for about 15 seconds on each side. Season with salt and pepper.
  7. Spoon 2 spoonfuls of gazpacho in the middle of a plate. Place spot prawns in the middle and place basil sorbet next to the spot prawns.
Notes
Credit: http://www.vancouversun.com/life/spot+prawn+recipes+from+Vancouver+chefs/4742013/story.html