Recipe for Gazapacho with Prawns 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1 lt Fresh tomato juice, (1 3/4 pints)
2 slc White bread, crusts removed
4 x Plum tomatoes, skinned, deseeded and roughly chopped
2 x Cloves garlic, finely chopped
1 x Red pepper, deseeded and finely chopped
1/2 x Cucumber, peeled and finely chopped
6 x Salad onions, finely chopped
2 tbl Fresh parsley, finely chopped
1 tsp Thyme, finely chopped
1 tbl Fresh basil roughly chopped
1/2 tsp Tabasco
3 tbl Olive oil
Instructions:
Instructions: Pour the tomato juice onto the bread and leave to soak for 15 mintues.

Mix all the other ingredients except the prawns in a separate bowl.

Liquidise the bread and tomato juice in a food processor or blender. Add this to the vegetable mix and refrigerate or place in a bowl on ice until cold.

Pour the gazpacho into serving bowls and divide the prawns amongst the bowls placing them on top of the soup.

NOTES : Mediterranean flavours and a crunchy texture combine with the prawns to give a tasty summertime dish.

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