Tomato and melon gazpacho with prawn skewer

Name: Tomato and melon gazpacho with prawn skewer
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 ripe tomatoes; 2 yellow pepper; 1 Garlic cloves; 1 Onion; 1 Cucumber; 1/2 (approx. 400 g) Honeydew melon; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 red chilli pepper; 24 (à 25 g; without head, in shell) raw prawns; 2 TABLESPOONS Oil; 2 stem(s) Mint to garnish; 8 wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 ripe tomatoes
2 yellow pepper
1 Garlic cloves
1 Onion
1 Cucumber
1/2 (approx. 400 g) Honeydew melon
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 red chilli pepper
24 (à 25 g; without head, in shell) raw prawns
2 TABLESPOONS Oil
2 stem(s) Mint to garnish
8 wooden skewers

Directions

1
Wash the tomatoes, grate them dry and remove the stalk. Cut the tomatoes into pieces. Quarter peppers, clean, wash and cut into pieces. Peel garlic and onion and dice them roughly. Wash cucumber, grate dry, halve and roughly dice. Remove seeds from melon, peel flesh and cut into coarse pieces
2
Put the vegetables, melon and vinegar in a blender and puree finely. Season to taste with salt and pepper. If the soup is too thick, dilute with a little water. Chill for about 30 minutes. Wash the chillies, grate dry, remove seeds and cut into fine strips. Peel prawns, except for the tail fin, and remove the intestines. Wash the shrimps and dab dry. Put 3 prawns on each skewer. Heat the oil in a large pan and fry the shrimp skewers in it for 3-4 minutes, turning. Take them out and season with salt and pepper. Spread the soup on plates and garnish with chilli and mint. Add the prawn skewers
3
Waiting time approx. 10 minutes