12 raw tiger prawns, deveined, peeled with tails intact
½ small baguette, sliced and crusts removed
1 free-range egg yolk
1 garlic clove, peeled, crushed
4 tbsp olive oil
2 tsp tarragon vinegar
1 onion, peeled and chopped
1 red pepper, seeds removed, chopped
½ small cucumber, chopped
1 small red chilli, chopped
450g/16oz tomatoes, chopped
1 x 200g/7oz tin chopped tomatoes
1-2 tsp tomato purée
salt and freshly ground black pepper
lemon wedges, to garnish
Prepare a large bowl of iced water and set aside.
Bring a pan of water to the boil, add pinch of salt and cook the prawns for 3-4 minutes, or until cooked through (the prawns are cooked when they turn pink and opaque). Drain and quickly plunge the prawns into the bowl of iced water to cool, then drain again and set aside.
Roughly tear the baguette into chunks and pulse in a food processor to form breadcrumbs. Add the egg yolk and garlic, then pulse again to combine. Then, with the motor running, gradually add the olive oil followed by the tarragon vinegar.
Add the remaining gazpacho ingredients except for the seasoning and lemon wedges and blend until smooth. Pass the mixture through a fine sieve, then season, to taste, with salt and freshly ground black pepper and extra vinegar if preferred.
To serve, pour the gazpacho carefully into small chilled shot glasses and top each with a prawn, hooking the tail over the side of the glass. Garnish with a small wedge of lemon.
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