1. Marinate the prawns and garlic in the vinegar and lemon juice for 1 to 2 hours, or overnight. 2. If you feel more comfortable with cooked seafood, sauté the prawns in a spoonful of olive oil until barely bright pink, and cool. 3. Combine all ingredients, including prawns and marinade. 4. Season with salt and coarsely ground pepper. 5. To serve, ladle the gazpacho into small cups or bowls. 6. Garnish with lemon wedges and fresh cilantro. 7. Wine suggestion: A crisp, slightly acidic white with lots of fruit and delicate herbal notes. 8. Good selections would be sauvignon blanc, malvasia bianca, or tank-fermented chardonnay. ---------------------------------------------------------------------------
Nutrition
Ingredients
