Curtis Stone’s gazpacho cocktail prawns

Try Curtis’ modern twist on prawn cocktails. His refreshing gazpacho version is the ultimate seafood appetiser.



Note: + 1 hour chilling time



  • 50g-piece ciabatta bread, split
  • 500g ripe truss tomatoes, coarsely chopped
  • 1/2 red capsicum, coarsely chopped
  • 1 jalapeño chilli, seeded if desired, coarsely chopped
  • 1 large shallot, coarsely chopped
  • 2 garlic cloves
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/3 cup (80ml) lemon juice
  • 2 pieces lemon peel, about 7cm x 2cm, removed with vegetable peeler avoiding white pith
  • 2 inner pale celery stalks with leaves, stalks finely chopped, leaves reserved for garnish
  • 24 cooked black tiger prawns, peeled
  • Extra virgin olive oil, extra, to drizzle



Heat a medium frying pan over medium-high heat. Add bread, cut-side down, and toast for 6 mins or until bread is charred. Tear charred bread into pieces.


In a blender, combine bread, tomatoes, capsicum, chilli, shallot, garlic, oil, lemon juice, lemon peel and half chopped celery. Blend until smooth and thick. Season gazpacho sauce with salt and more lemon juice if necessary. Strain sauce through fine sieve. Cover and refrigerate for 1 hour or until cold.


Meanwhile, place 8 small shallow serving bowls in the freezer to chill.


Spoon about 1/3 cup sauce into each bowl. Place 3 prawns in each. Drizzle with extra oil. Sprinkle with remaining chopped celery, celery leaves, sea salt (flakes preferred) and freshly ground black pepper. Serve with a spoon.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.