Gazpacho with prawns, egg and jamón
35 min · 30 g protein · 348 cals / serving
Ice-cold Andalusian gazpacho, blended from ripe tomatoes, cucumber, green pepper, garlic, good olive oil and a splash of vinegar until it is smooth, bright and almost creamy. Topped the Spanish way with chopped egg, a few curls of jamón and crunchy diced vegetables, plus a pile of sweet poached prawns, it turns a summer starter into a proper lunch.
Ingredients
Gazpacho
- 2 1/2 lb tomato, very ripe, cored and quartered
- 1 medium cucumber, peeled, chopped
- 1 small bell pepper, green, seeded, chopped
- 1/4 small red onion, chopped
- 2 cloves garlic
- 1 thick slice white bread, stale, crusts removed, soaked in water
- 1 1/2 tbsp red wine vinegar, or sherry vinegar
- 1 tsp salt
- 1 pinch ground cumin, optional
- 2/3 cup water, ice-cold
- 2 tbsp olive oil, extra virgin
Toppings
- 14 oz shrimp, peeled and deveined
- 4 large eggs
- 4 thin slices jamón serrano, or prosciutto, torn
- 1/3 cucumber, finely diced
- 1/2 small bell pepper, green, finely diced
- 1 tbsp fresh parsley, chopped
Steps
- Put the tomatoes, cucumber, pepper, onion, garlic, squeezed-out bread, vinegar, salt and cumin in a blender (in two batches if needed). Blend on high for a full 2 minutes, until completely smooth.
- With the motor running, pour in the cold water and then the olive oil in a thin stream; it turns pale orange and creamy. For a silky texture, push it through a sieve. Taste for salt and vinegar, then chill at least 2 hours, or 30 minutes in the freezer.
- Meanwhile, lower the eggs into boiling water and cook 10 minutes, then cool in cold water, peel and chop. In the same pan, simmer the prawns in salted water for 2–3 minutes until pink and opaque through (145°F), then drain and chill.
- Pour the gazpacho into wide bowls and top each with prawns, chopped egg, jamón, diced cucumber and pepper, parsley and a few drops of olive oil.
Good to know
My tomatoes are not very ripe. What now?
Gazpacho lives on ripe tomatoes. Out of season, use the reddest vine or cherry tomatoes you can find, add a tablespoon of tomato paste and a pinch of sugar, and let the blended soup sit for an hour before tasting.
Can I leave out the bread?
Yes. The bread gives body and a softer, rounder taste, but a gluten-free gazpacho without it is just as traditional in many homes; blend in a little more cucumber instead.
How long does it keep?
Three days in a covered jug in the fridge; it often tastes better on day two. Keep the toppings separate and add them just before serving.
Alternative
Per
- Calories
- 54
- Protein
- (35%)
- 5 g
- Fat
- (40%)
- 2 g
- Carbohydrates
- (25%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 134 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1390 kcal goes into the pot and 2672 g of ingredients comes out as about 2590 g of food: 54 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.