recipes
Avocado and ricotta sandwich with garlic prawn and chilled gazpacio
Ingredients
For the gazpacio
- 500g tomato pulp
- 1 large red bell pepper
- 1 peeled cucumber
- 4 tbsp wine vinegar
- 1 ½ tbsp freshly squeezed lemon juice
- 4 tbsp extra virgin olive oil (Monini)
You will also need
- 1 ½ cups tomato pulp
- 4 tbsp chopped fresh dill
- 1/2 red onion
- 1 tsp paprika sweet
- 200g ricotta (Benna)
- ½ avocado
- 6 king prawns
- 2 cloves garlic
- 6 fancy sticks
- 6 slices multispeed bread (Golden Harvest)
Method
In a blender blend the onions, dill, paprika, olive oil, tomato juice lemon, vinegar and blend. Deseed and dice the cucumber, bell pepper and dice in small cubes. Put into a bowl and mix well with the blended ingredients, allow to chill in the refrigerator and serve. Toast the bread and spread in the ricotta, slice the avocado and place on the ricotta, close the sandwich and cut in 4 mini sandwiches. Toss the peeled prawns in garlic with olive oil on low heat and use to garnish the mini sandwich.
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