Gazpacho with pistachios & prawns - ice cold, creamy & ingeniously simple

Ingredients

For the cold soup

• 2 cucumbers

• 200 g ground, blanched almonds

• 1 garlic clove

• 150 ml mild white wine vinegar

• 500 g sour cream (alternatively: crème fraîche or Greek yogurt)

• 500 ml mild olive oil

• Salt, black pepper

For the topping

• 12 raw prawns (peeled, deveined)

• 40 g unsalted pistachios (chopped)

• 2 tbsp olive oil for frying

• 1 tbsp pistachio oil to refine

• Fresh basil or mini radish sprouts for decoration

Preparation

1. Peel the cucumbers, halve lengthwise, remove the seeds and roughly dice.

   Puree in a blender with the almonds, garlic, vinegar, sour cream and olive oil until creamy.

   Season to taste with salt and pepper. If you like it particularly fine, you can pass the soup through a sieve. Then chill well.

2. Fry the prawns:

   Pat the prawns dry and season with salt and pepper.

   Fry in hot olive oil for approx. 30 seconds on each side until translucent. Drain on kitchen paper.

3. Dressing:

   Pour the chilled soup into plates or bowls.

   Place 3 prawns per portion on top and finish with chopped pistachios and pistachio oil.

   Garnish with basil or sprouts and serve immediately.

Why you'll love this recipe

• • No tomatoes - but full refreshment

  • The contrast of cold & hot makes it particularly exciting

  • Made in just a few minutes - even after a long summer's day

  • Suitable for guests and yet suitable for everyday use

  • Inspired by top gastronomy, but with ingredients from the supermarket

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  You can find more recipes & ideas on my YouTube channel:

  👉 hausmannkocht on YouTube

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