Go Back
–+ servings
Gazpacho Andaluz with prawn skewer in a matte soup plate, manzanilla glass, Spanish tapas bar setting

Gazpacho Andaluz classic with prawn skewer

The classic Gazpacho Andaluz - made from ripe tomatoes, cucumber, red peppers, garlic, olive oil and sherry vinegar - is the epitome of Andalusian summer cuisine. Raw, cold, ready in 20 minutes. The grilled prawn skewer on top gives the soup a warm grill component and maritime depth. The Manzanilla DO Jerez from Sanlúcar de Barrameda, with its Andalusian salty freshness, almond bread aroma and bone-dry elegance, is the only consistent local wine partner for this summer classic.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Chilling time 2 hours
Total Time 2 hours 25 minutes
Course Appetizer, Main course, Soup
Cuisine Andalusian, Spanish
Servings 2 Servings
Calories 360 kcal

Cooking utensils

  • 1 Stand mixer or hand blender
  • 1 Fine sieve
  • Tiefe Suppenteller oder Schalen (vorher kühlen)
  • 1 Grill pan or small grill (for the prawns)
  • Wooden skewers (soaked for 30 minutes)

Ingredients
  

  • 800 g ripe beef tomatoes
  • 1 red peppers gutted
  • 1 small cucumber peeled
  • 1 Garlic clove
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp sherry vinegar or white wine vinegar
  • Salt black pepper
  • 1 Pinch of cumin

FOR THE SHRIMP SKEWER:

  • 8 Tiger prawns raw, peeled
  • 1 1 tbsp olive oil
  • 1 Garlic clove grated
  • 1 teaspoon paprika powder smoked
  • Salt black pepper
  • Wooden skewers

FOR THE SET:

  • Finely diced cucumber Bell pepper and tomato
  • Good olive oil for drizzling
  • Fresh herbs

Preparation
 

PREPARATION:

  • Roughly dice the tomatoes, cut the bell pepper and cucumber into pieces.
  • Puree all the vegetables with the garlic, olive oil, vinegar, salt, pepper and cumin in a blender until very smooth.
  • Pass through a fine sieve for a particularly velvety texture.
  • Season to taste and chill for at least 2 hours.
  • Marinate the prawns with olive oil, garlic, paprika powder, salt and pepper.
  • Stick on wooden skewers.

COOKING STEPS:

  • Grill the prawn skewers in a hot grill pan for 1.5-2 minutes on each side until they are pink.

DIRECTIONS:

  • Serve the gazpacho in chilled deep plates.
  • Place finely diced vegetable garnish in the middle.
  • Place the prawn skewer across the plate.
  • Finish with a thread of good olive oil and fresh herbs.

SUPPLEMENTS:

  • Crispy white bread or baguette
  • Small bowls with extra garnish (diced cucumber, bell pepper, tomato)
  • Lemon wedge to serve

Nutritional values per portion

Calories: 360kcalCarbohydrates: 22gProtein: 18gFat: 22g
Keyword Gazpacho Andaluz classic, Gazpacho prawn skewer, Gazpacho recipe original, Gazpacho wine cold, Manzanilla gazpacho wine, Spanish summer soup Wine
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat