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Click HereGazpacho is a Spanish soup made with raw veggies and served cold. The beauty of this meal is that the gazpacho is actually better after a day or two, so you can make it ahead of time - perfect for a busy summer weeknight! Spot prawns are a high-protein, low-fat and low-calorie addition to this vegetable-filled soup. Adapted from a recipe by Alton Brown.
Tips for preparing prawns: Wearing gloves, remove from packaging and run quickly under cold water, just enough to separate them beofre marinating. To keep them submerged in the marinade, place in a zip-top bag – but make sure to place the bag in a glass or plastic tub in the fridge, as the shells are sharp and can make small punctures in the bag as you turn it periodically. The shells will soften considerably on the grill, making it safer and easier to shell them for serving – just snip along the back toward the tail, spread the shell and pop out the tender prawn. So simple!
Editor's note: A recent study from Spain's University of Barcelona suggests that routine enjoyment of gazpacho – even salty traditional versions – can lower blood pressure. According to lead author Alexander Medina-Remón, Ph.D., "Gazpacho contains carotenes, vitamin C and polyphenols … which contribute to the reduction of arterial pressure … the risk could be reduced up to 27% in some consumers”. (Medina-Remón A et al. 2013)