LIFE’S A PICNIC
Simply sensational recipes to pop in the hamper, throw on the barbecue or whip up at the bach from Simon Gault’s new cookbook
Prawn and corn gazpacho
‘Gazpacho is widely eaten in Spain and Portugal, particularly during the hot summers’
SERVES 6
Gazpacho is widely eaten in Spain and Portugal, particularly during the hot summers, as it is refreshing and cool. Another box ticked with this soup is the antioxidant intake with all the extra virgin olive oil. This soup is best eaten the following day and you should always take it out of the fridge an hour before serving. Pop some in a jar and take it to work for your lunch or on a picnic. Of course, as you’d expect, I’ve added a few flourishes to this gazpacho to give it that extra 5% magic.
2 red capsicums, deseeded2 cloves garlic, crushed75g stale crusty white bread, chopped200ml extra virgin olive oil24 pre-cooked prawn cutlets (remove the shells)Basil leaves, to serve
