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