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
Place the garlic, cucumber, dandelion leaves, avocado, olive oil, vinegar, mustard and yogurt in a food processor and blitz everything until puréed and smooth.
Season with salt with salt, pepper, Piment d’Espelette and lemon juice and mix well. Chill in the refrigerator for 1 hour.
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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