- For Gazpacho:
- 4 large heirloom tomatoes
- 2 white spring onion (no green tops)
- 2 peeled and pitted white peaches
- 1 jalapeno (halved and seeded)
- 1 seedless cucumber
- 1 Tablespoon rice wine vinegar
- Salt and pepper to taste
Toss all items in a little extra virgin olive oil, salt and white pepper, and then grill. For the tomatoes just grill enough to blister skin. Remove and peel skin and discard. For all others cook for 4-6 minutes until very tender and purée able. Remove from grill and put all ingredients plus vinegar into blender. Puree on high until liquid. Remove and strain through very fine strainer with cheesecloth. Let sit overnight. Season with salt and white pepper as needed.
- For Garnish:
- 1 large head on Madagascar Prawn
- 1 small summer squash
- 1 spring onion
- 1/2 sliced shallot
- 1/4 tsp fresh herbs
- 1/4 tsp lemon zest
Toss prawns and vegetables with salt, white pepper, olive oil and chopped thyme. Grill on both sides for 2-3 minutes each. Remove from grill and toss in bowl with remaining ingredients and place in bowl. Pour soup around grilled vegetables and prawns and garnish with pea shoots or any other small leaf or herb.
