The most tasty column of this Summer is here! We promised you a series of fresh and delicious recipes perfect to be paired with our #Dedalo, Monferrato Bianco DOC and here they are. “Cinque Quinti in cucina con… Velia Piade Vini & Affini” opens up with this delicacy…Gazpacho with melon and king prawns, fresh and quick to prepare! Ready?
Ingredients for 4 people:
- 300 gr of melon
- 200 gr of strawberries
- 50 gr of the soft part inside the bread
- 8 Argentinian king prawns
- Extra virgin olive oil
- Salt and pepper
Keep reading to find out all the steps to prepare this perfect summer recipe.
STEP 1: take the strawberries, wash them with care and cut them in half; now take the melon and cut it in small pieces removing the skin.
STEP 2: blend the strawberries, the melon and the soft part of the bread in a blender. Add a little at the time 80/100 ml of olive oil while your are blending.
STEP 3: season with salt and pepper and sift everything to obtain a smooth sauce with no lumps. Now take the prawns from the fridge, remove the shell. Place them one by one on a stick through all their length, this will avoid them from curling while being cooked. Once the gazpacho is sifted place it in the fridge.
STEP 4: now is time to steam the prawns. Take a pot and add about 1 inch of water, bring to boiling and place over the steaming basket with the prawns on the sticks. Cover and cook for about 3 minutes. If you don’t have the basket to steam you can boil the prawns in hot water.
STEP 5: pour the cold gazpacho into a glass and add in each glass 2 prawns. You can either remove the stick or keep it as you prefer. Season with some olive oil and a pinch of chive. If you’d like you can decorate the glass using a small slice of strawberry and melon and place them on the edge of the glass as you can see in the pictures.
STEP 6: last but not least take out of the fridge your bottle of Dedalo. Uncork it and pour a generous glass of our Monferrato Bianco DOC. Now sit with your guests and enjoy this wonderful gazpacho with melon and king prawns!
The next recipe for your summer aperitifs will come out Thursday June the 28th!