Spanish Prawn Soup (Gazpacho)

Spanish Prawn Soup (Gazpacho)

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50 people made this

A tasty cold soup that is appealing for hot days. It is easy to make as it requires little effort apart from cutting the ingredients. It can be served warm/hot if desired.


Serves: 12 

  • 1 litre of tomato juice
  • 1 litre of prawn stock or similar
  • 1 1/2 kg of cooked, peeled and deveined prawns
  • 4 avocados, seed removed and diced
  • 2 small cucumbers, seeded and diced
  • 3 tomatoes, diced
  • 1 red onion diced
  • 1 bunch coriander, chopped
  • 2 tablespoons of lime juice
  • salt and pepper, to taste

Preparation:20min  ›  Ready in:20min 

  1. Combine the tomato juice and prawn stock (Adjust as required to get the taste combination you desire based on the strength of you prawn stock).
  2. Stir in the prawns, avocados, cucumber, tomatoes, red onion, coriander, lemon juice, salt and pepper.
  3. Refrigerate until ready to serve.

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