Curtis Stone’s gazpacho cocktail prawns

Step 1

Heat a medium frying pan over medium-high heat. Add bread, cut-side down, and toast for 6 mins or until bread is charred. Tear charred bread into pieces.

Step 2

In a blender, combine bread, tomatoes, capsicum, chilli, shallot, garlic, oil, lemon juice, lemon peel and half chopped celery. Blend until smooth and thick. Season gazpacho sauce with salt and more lemon juice if necessary. Strain sauce through fine sieve. Cover and refrigerate for 1 hour or until cold.

Step 3

Meanwhile, place 8 small shallow serving bowls in the freezer to chill.

Step 4

Spoon about 1/3 cup sauce into each bowl. Place 3 prawns in each. Drizzle with extra oil. Sprinkle with remaining chopped celery, celery leaves, sea salt (flakes preferred) and freshly ground black pepper. Serve with a spoon.