Red prawns on tomato gazpacho
Pubblished bykageja
To burn ribbed tomatoes, placing them inside a steel boule, and spraying them witha bric of boiling water.to plunge tomatoes in water and ice immediatly, then to peel them and to put them in the mixer with other ice, very cold mineral frizzy water, two celery stalks, some basil leaves, black pepper, table salt, fresh hot red pepper,. The aim is to create a cold tomato cream that is smooth and without lumps, not excessively thick.
To one side, to clean two very fresh prawns for each table companion, to marinate them, with apple vinegarand soy sauce. The marinating hasn’t to remain for a long time, abot 30 minutes, the prawn hasn’t neither to cook in the marinating or to change colour.
Aesthetic preparation of the dish: to pour the sweet tomato cream in the centre of a soup plate with a bric. In the centre to put two raw prawns with their tails; to decorate with freshh shoots and a circle of extra-virgin olive oil. To add some fresh currants that will give a further acidity sprint to the dish
source: http://www.gazzetta.it
