Summertime isn’t necessarily a soup’s busiest season. Much like we don’t associate a big baking dish full of a cheesy, saucy lasagna with warm weather eating, heavy cream-based soups or anything brimming with potatoes are the last things you want to eat on a midsummer night’s eve. That being said, gazpacho (i.e. cold soup) continues to remain an underrated and refreshing meal, especially when it’s made with herbs picked fresh from your garden like this recipe below.
1 English cucumber, halved, seeds removed and roughly chopped
1 small romaine heart, bottom trimmed and roughly chopped
¼ cup fresh dill
¼ cup fresh basil leaves
¼ cup fresh Italian parsley leaves
4 cups (1 L) vegetable broth
1 Tbs (15 mL) apple cider vinegar
Cold-pressed canola oil, enough to emulsify (approximately ⅓ cup (80 mL)
To taste salt and pepper
15 large prawns, shells and tail removed
2 Tbs (30 mL) canola oil
2 Tbs (30 mL) honey
2 Tbs (30 mL) seafood sauce
Ground black pepper, to finish
Fresh dill, for garnish
- Place the first 7 ingredients in a food processor or blender and puree until very smooth.
- Continue to puree while slowly pouring in the oil. Soup should lighten in colour noticeably.
- Season to taste and allow to chill in the fridge for at least two hours before serving.
- (note: you can make the night before, but the longer the soup sits in fridge, the more its colour will change)
- Pat prawns dry and place in a large bowl, drizzle canola oil over-top and place on skewers, about 5 per skewer.
- Place onto a high heat BBQ grill and cook for 1½ minutes per side, pressing down while you grill to produce nice grill marks.
- Remove from grill and let cool slightly before placing in a bowl with honey and seafood sauce. Toss until evenly coated.
- To serve, portion gazpacho out into 5 small bowls, top with grilled prawns and fresh dill.