Dilmah Seven Star Tea

White Tomato Rose French Vanilla Gazpacho, Fresh Water Prawn and Arugula Salad

Food : Appetisers

White Tomato Rose French Vanilla Gazpacho, Fresh Water Prawn and Arugula Salad

Ingredients

  • 1200g Prawns (21-25 pieces, peeled and deveined, tail off)
  • 5cl Olive oil
  • 5g Salt
  • 3g Pepper
  • 300g Wild arugula (young)

For the gazpacho

  • 15g Dilmah Rose with French Vanilla Tea
  • 15cl Water at 90°C
  • 10cl Cream liquid
  • 500g Tomato pulp
  • 5g Salt
  • 3g Pepper
  • 10pcs Chervil sprig (15 grams)

For the lemon vinaigrette

  • 5cl Fresh squeezed lemon juice
  • 8cl Olive oil
  • 5g Salt
  • 3g Black pepper (grounded)

For the pepperade

  • 100g Red capsicum (peeled and diced)
  • 100g Tomato (peeled, deseeded and diced)
  • 50g Eggplant (Diced, skin part only)
  • 50g Zucchini (Diced, skin part only)

Method

Season the prawns with salt and pepper.

Grill till cooked.

Make a lemon vinaigrette and toss with the arugula.

For the gazpacho

Steep the tea in boiling water for 8 minutes.

Strain, allow to cool.

Add the cream and tomato pulp. Blend until smooth.

Season with salt and pepper.

Chill the soup.

For the pepperade

Slightly comfit the capsicum, tomato, eggplant and zucchini in the warm vinaigrette.

Assembly / Finishing

In a flat oval plate, with the help of a circle mold of 10cm in diameter, arrange neatly the pepperade. Properly drained.

Put 3 prawns on ellipse on top of it.

Top with the arugula salad.

Drizzle the remaining vinaigrette.

In a mini glass nicely shaped, pour the gazpacho.

Add a sprig of chervil.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Rose With French Vanilla