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Chilled gazpacho and prawns

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  • 1½ kg vine ripened tomatoes, coarsely chopped
  • 1 medium Telegraph cucumber, peeled, seeded and coarsely chopped
  • ½ red bell capsicum, seeded and coarsely chopped
  • 2 thick slices country white bread, crusts removed, bread coarsely cubed
  • 2 large green spring onions, roughly chopped
  • 1 large garlic clove, coarsely chopped
  • ¼ cup white wine vinegar
  • 500ml tomato juice
  • Salt and ground black pepper to taste
  • 8 large cooked king prawns, peeled with tail on and deveined
  • 2 tbsp chopped chives
  • Extra virgin olive oil


  1. Blend tomatoes, cucumber, capsicum, bread, spring onions, garlic, vinegar with a little tomato juice in a food processor or blender until puréed. Season to taste and refrigerate for three hours.
  2. To serve, pour into suitable wide bowls, add prawns into centre, sprinkle with chives and serve with extra virgin olive oil and garlic bread.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories