Family Best Time >> Food

Prawn salad in gazpacho with mint


Ingredients:4 people
  • lasagnette
    350 g
  • nice clean carrot
    1
  • clean zucchini
    1
  • Peeled prawns
    300 g
  • garlic
    3 cloves
  • egg yolks
    2
  • virgin olive oil
    1/4 liter
  • cucumber
    1
  • tomatoes
    2
  • raspberry vinegar
    2 tablespoons
  • chervil
  • mint
    8 leaves
  • salt, pepper
  • ice water
    1 glass


Preparation:


    First, cook the lasagnettes in 4 liters of boiling salted water for about 9 minutes

    Drain, Refresh, Reserve

    Cut strips of zucchini skin and carrot flesh using a paring knife

    Then using a knife, cut these lasagnette-shaped strips, blanch these vegetables very quickly in boiling water

    Drain, Refresh, Reserve

    Draw a crown of pasta on each plate and arrange the vegetables harmoniously on it, then all around, form another crown with the prawns.

    Slice the mint leaves very finely and chop the chervil

    Prepare the gazpacho sauce by passing the peeled garlic cloves, egg yolks, salt and pepper in a food processor, whisk like mayonnaise, adding the olive oil

    Mix the peeled and salted cucumber and the peeled tomatoes in a blender, then add the mayonnaise and turn the blender again

    Strain the mixture through a fine sieve, stir in the vinegar, then dilute with a glass of ice water

    Finish by incorporating the herbs

    Serve as a sauce boat.