This refreshing main comes from David Gunawan, executive chef at West Restaurant + Bar.
Spot prawn gazpacho with basil sorbet
You will need 12 fresh spot prawns for this recipe.
- 6 ripe tomatoes, peeled
- 1 purple onion, roasted for 35 minutes at 350 F (170 C)
- 1 cucumber, peeled and seeded
- 1 sweet red bell pepper, roasted for 10 minutes at 350 F (170 C)
- 2 cloves garlic, roasted for 10 minutes at 350 F (170 C)
- 1/4 to 1/3 of a cup (50-70 mL) sherry vinegar (good quality such as Pedro Ximenez)
- 3/4 cup (180 mL) Spanish olive oil
- 2 tbsp (30 mL) freshly squeezed lime juice
- 2 tsp (10 mL) sugar
- Salt and pepper, to taste
- 1/2 cup (125 mL) day-old bread, crust removed
- 4 cups (1 L) tomato juice
- 8 basil leaves
- 1 tsp (5 mL) cumin, ground
Basil sorbet ingredients
- 1/3 pound (150 grams) granulated sugar
- 2 ounces (50 grams) glucose
- 7/8 cup (200 mL) lime juice (about 8 limes)
- 2 bunches basil leaves
- 1/4 cup (60 mL) of olive oil
- Blend sorbet ingredients in a blender. Transfer to an ice-cream maker and churn until firm. You may need to do this step a day in advance depending on the model of your ice cream maker.
- Blend gazpacho ingredients together until smooth and pass through a sieve.
- Peel the spot prawns and sear for about 15 seconds on each side. Season with salt and pepper.
- Spoon two spoonfuls of gazpacho in the middle of a plate. Place spot prawns in the middle, and place basil sorbet next to the spot prawns.