Grilled Gazpacho Salad with Prawns

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This grilled gazpacho salad with prawns is a sophisticated, high-protein take on the classic Spanish chilled soup. By charring plum tomatoes, peppers, and spring onions over a hot barbecue, you develop a deep, smoky sweetness that perfectly complements the succulent grilled prawns. Unlike a traditional liquid gazpacho, this chunky salad retains all the vibrant textures of fresh summer produce, making it a satisfying and colourful centrepiece for outdoor dining.

Perfect for a healthy weekend lunch or a light dinner, this dish is packed with heart-healthy olive oil and plenty of fresh basil for an aromatic finish. The addition of toasted country-style bread soaked in a tangy red wine vinegar dressing ensures every bite is full of savoury flavour. Serve it at room temperature with a generous squeeze of lime to bring all the charred elements together beautifully.

Ingredients for Grilled Gazpacho Salad with Prawns

2 medium heads of garlic, separated into cloves, peeled (about 24 cloves)
180 מ"ל שמן זית, מחולק
675g uncooked large prawns, deveined but with shells intact*
8 firm plum tomatoes, halved lengthwise
2 bunches spring onions
root ends trimmed, onions left whole
450g sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices
1 red pepper, quartered, cored
1 yellow pepper, quartered, cored
1 1/2 large English hothouse cucumbers, peeled, halved lengthwise
2 6x3x1-inch slices country-style bread
300g grape tomatoes, halved (about 575ml )
60 מ"ל חומץ יין אדום
1 כפית רוטב פלפל חריף
1/2 cup thinly sliced fresh basil
פלחי ליים

How to make Grilled Gazpacho Salad with Prawns

Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 45ml olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.

Toss prawns (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, spring onions, sweet onion, both peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill prawns until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and spring onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.

Peel prawns; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to prawns along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 60ml oil in small bowl; pour over salad and toss to coat.

Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.

Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.