Green Gazpacho with Prawns and herbed ricotta toast

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Working in batches, process the garlic, spring onion, capsicum, cucumber, lettuce, rocket, parsley and chicken stock in a blender or food processor until a smooth puree forms. Strain the puree through a fine-mesh sieve over a bowl, then stir in the almonds, olive oil and balsamic condiment or vinegar and season to taste with freshly ground black pepper. If you prefer a thinner soup, stir in a little extra stock until the desired consistency is achieved. Cover with plastic film and chill for 3 hours

Step 2

Meanwhile, to make the herbed ricotta toast, place the ricotta, chives, parsley and lemon zest in a small bowl and stir to combine, then season to taste with pepper. Just before serving, toast the bread and spread evenly with the herbed ricotta, then top with the cucumber and tomato and any remaining herbed ricotta.

Step 3

Place the prawn meat and tomato in a bowl. Squeeze over some lemon juice and season with pepper, Divide the soup evenly among four bowls, then top with one-quarter of the prawn and tomato mixture. Serve with ½ slice herbed ricotta toast per person