Dandelion Avocado Gazpacho with Deep-water Prawns

Recipe From What's For Lunch, Honey?

By Meeta K. Wolff

Prep Time: 15 min

Total Time: 30 minutes + refrigeration

Serves: 4

Ingredients

• 2 garlic cloves, coarsely chopped

• 1 cucumber (450g), peeled and seeds removed

• 1 bunch dandelion leaves (150g), coarsely chopped

• 1/2 avocado, peeled and coarsely sliced

• 2 tablespoons olive oil

• 3 tablespoons Sherry vinegar

• 1 tablespoons sweet mustard

• 200g natural yoghurt

• 1/2 teaspoon Piment d’Espelette

• Salt and pepper to taste

• 2-3 tablespoons Lemon juice

• 100g deep-water prawns

• 2-3 tablespoons Creme Fraiche

• 1 bunch radish sprouts

Method

1. Place the garlic, cucumber, dandelion leaves, avocado, olive oil, vinegar, mustard and yogurt in a food processor and blitz everything until puréed and smooth.

2. Season with salt with salt, pepper, Piment d’Espelette and lemon juice and mix well. Chill in the refrigerator for 1 hour.

3. Fill the chilled gazpacho in glasses, place a dollop of of creme fraiche in each glass, top off with a few deep-water prawns and radish sprouts. Sprinkle with some Piment d’Espelette. Decorate with some dandelion flowers and serve.

All photographs and written content on What's For Lunch, Honey? © 2006-2014 Meeta K. Wolff unless otherwise indicated. | All rights reserved | If you are interested in using my texts or photographs please contact me | You may not use my work for commercial purposes without my permission | You may not alter, transform, or build upon this work in any form | Please Ask First