Gazpacho with King Prawns and Quail Eggs

1kg Vine tomatoes
1/2 cucumber peeled and chopped
1 red pepper seeded and chopped
1 red chilli
3 garlic cloves peeled
100g white bread soaked in water, crusts removed
1 spring fresh basil
100ml olive oil
2 tbsp sherry vinegar
1 tsp castor sugar

To serve
1 large tomato
1/4 cucumber seeded and chopped
1/4 red pepper
12 cooked king prawns
6 hard boiled quails peeled and halved

Put the tomatoes, cucumber, red pepper, chilli, bread, basil, olive oil, vinegar salt and pepper into a mixing bowl and stir. Place half in a blender and blend until smooth. Push through a seive into another mixing bowl, then repeat with the second half.

You can eat this straight away, but Gizzi recommends you chilli it for an hour. Either way, you can boil your quails egg for 7 mins. Then when you're ready to eat it, top each serving with some chopped vegetables, 3 king prawns and 3 halves of quails eggs and drizzle with olive oil.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user ELIZABETH_DARCY.