Chef Robert Clark’s recipe for spot prawn gazpacho with heirloom tomatoes, field peppers and B.C. cucumbers
For the garnish:
18 whole B.C. spot prawn tails
Sea salt
For the gazpacho:
2 large red peppers, seeds removed
1/3 medium English cucumber, seeded and peeled
2 cloves garlic, peeled and cut in half with centre removed
3 cups fresh heirloom tomato puree
¾ cup Cipollini onion diced
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
3/4 cup fresh bread
2 teaspoons Tabasco
salt and pepper to taste
For the gazpacho:
The day before: Roughly chop the peppers, cucumber and onion.
Mix all the ingredients in a non-reactive dish and leave in the fridge overnight.
To make the soup:
Place all the ingredients in a food processor.
Puree until smooth.
Strain the soup, then let sit in the fridge, or on ice for 30 minutes.
Spot prawns:
Bring a pot of water to a boil; add enough sea salt to make it taste like the ocean.
Add the spot prawn tails and remove from the heat.
Let the prawns sit for 30 seconds to one minute, depending on the size of the prawns, and remove just before they are completely cooked.
Cool over ice. Peel and reserve.
Pour the chilled soup into very cold bowls, garnish with the spot prawns and serve.
