Spot prawn gazpacho with basil sorbet

Mar 6, 2012 | Recipes

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.

Serves 6

Gazpacho ingredients

  • 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

Instructions

  1. 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.
  2. Blend gazpacho ingredients together until smooth and pass through a sieve.
  3. Peel the spot prawns and sear for about 15 seconds on each side. Season with salt and pepper.
  4. 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.