Dandelion Avocado Gazpacho with Deep-water Prawns

Dandelion Gazpacho-WM-0160

By Meeta K. Wolff

Prep Time: 15 min

Total Time: 30 minutes + refrigeration

Serves: 4


  • 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


  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.

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