Ease of preparation rating: Easy
Yield: 4-5 servings
INGREDIENTS:
1 Spanish hot banana pepper, stem removed
3 medium tomatoes of different colours, cored and halved
1 yellow pepper, halved and stem removed
1 red onion, cut in half
½ cup (120 ml) olive oil, divided + extra for grill
1 cucumber, peeled and diced
2 tablespoons (30 ml) fresh basil, chopped
1 tablespoon (15 ml) tarragon
1 cup (240 ml) vegetable stock
½ teaspoon (2.5 ml) salt
½ teaspoon (2.5 ml) white pepper
2 teaspoons (10 ml) Worcestershire
1 tablespoon (15 ml) sherry vinegar
3 tablespoons (45 ml) lime juice
¼ cup (60 ml) vodka (optional)
Lime Shrimp
18 large tiger prawns, peeled and deveined
3 tablespoons (45 ml) lime juice
2 tablespoons (30 ml) fresh tarragon, chopped
¼ cup (60 ml) olive oil
Salt and ground black pepper
To serve
Cherry tomatoes, halved
Roughly chopped cucumber, bite sized
Salt and ground black pepper
Fresh basil
Extra virgin olive oil
METHOD:
Preheat barbeque to medium heat, 350-375 F (175-190 C). Brush grill with oil.
Add banana pepper, tomatoes, yellow pepper, red onion to a bowl. Drizzle ¼ cup (60 ml) olive oil on top. Place vegetables on grill, and allow to char on the outside for 3 minutes, turning periodically with tongs. Remove from grill and let cool.
Slice banana pepper, tomatoes, yellow pepper, red onion roughly and add to food processor. Add cucumber, basil, tarragon, chicken stock, salt, white pepper, Worcestershire sauce, sherry vinegar, ¼ cup (60ml) olive oil, and lime juice to food processor. Blitz to create chunks.
OPTIONAL: Stir vodka into mixture.
Chill for 30 minutes to overnight.
For the shrimp, combine lime juice, tarragon, and olive oil for the marinade. Place shrimp in a resealable plastic bag. Pour marinade over shrimp, seal plastic bag and refrigerate for 30 minutes
Remove shrimp from marinade and season with salt and pepper.
Preheat barbeque to 400 F (205 C) and brush grill with oil.
Place shrimp on the grill and cook for 1 minute each side or until cooked through.
Mix together cherry tomatoes, cucumber, salt, ground black pepper, and basil.
Spoon mixture into the bottom of a serving bowl.
Remove gazpacho from fridge and pour over top of the tomato mixture. Top with grilled shrimp and drizzle with extra virgin olive oil.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.