Today I propose a warm gazpacho with scampi tails. With this recipe I participate in the contest organized Acetaia Guerzoni.
Ingredients for 4 people:
8 prawns 180/200 g each
1 cucumber
1 green pepper
1/2 onion
1 tablespoon chopped jalapeno peppers
50 ml white balsamic vinegar Guerzoni
salt
oregano
1 clove of garlic
400 g. ripe red tomatoes
60 ml of ‘ water
oil extra virgin ‘ olive oil
Remove the heads from the prawns. Peel them gently, don’t damage the tails and take out the gut making an incision along the back .
Meanwhile, dip the tomatoes in boiling water for 12 seconds , drain and cool in ice water . Peel them and remove the seeds . Put them in the blender , add the chopped jalapeno peppers , white balsamic vinegar Guerzoni and water. Blend until smooth and creamy . Season with salt.
Wash the pepper and cucumber, peel the onion and cut everything into small cubes and regular.
Heat the cream of tomato and divide it into 4 bowls elegant . At the center put the diced vegetables .
In a pan , put a little oil , add the crushed garlic clove , warm up and turn up the heat for less than a minute the lobster tails . Season with salt .
Arrange 2 queues for each plate , top with the vegetables . Complete with a little oil and very little oregano.
Serve immediately !
I remind you that to purchase products Guerzoni you can have a discount of 20 % by clicking here sconto del 20%
