Fiery Grilled Prawns with Honeydew Gazpacho

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant honeydew gazpacho with fiery grilled prawns offers a sophisticated twist on the classic Spanish chilled soup. By swapping tomatoes for sweet honeydew melon and crisp fennel, this dairy-free starter achieves a delicate balance of sweetness and heat. The cooling cucumber and mint provide a refreshing base that contrasts beautifully with the warm, spiced seafood, making it an ideal choice for an elegant summer lunch or a light dinner party course.

Packed with fresh ingredients, this dish is as nutritious as it is flavourful. The prawns are quickly grilled to maintain their succulent texture, while the jalapeño and Thai chilli provide a gentle kick that lingers on the palate. Serve this restaurant-style soup in chilled bowls to ensure it remains perfectly crisp and invigorating, providing a healthy, homemade alternative to traditional heavy appetisers.

Ingredients for Fiery Grilled Prawns with Honeydew Gazpacho

1/2 ripe honeydew, seeded
1 small fennel bulb, coarsely chopped
1 celery heart stalk, coarsely chopped
1/2 English cucumber, peeled and coarsely chopped
2 jalapeños, stemmed, seeded, and chopped
1 fresh green Thai chilli, stemmed, seeded, and minced
45ml fresh lime juice, plus more to taste and wedges for serving
1 tablespoon kosher salt, plus more to taste
1 teaspoon sugar, plus more to taste
Crushed red chilli flakes
1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish
450g large (16- to 20-count) prawns, shelled and deveined
Olio extravergine di oliva

How to make Fiery Grilled Prawns with Honeydew Gazpacho

Cut away the honeydew rind and the dark green flesh close to the rind. Cut the honeydew into 1-inch chunks. You should have 950ml melon.

Put the melon in a blender along with the fennel, celery, cucumber, and jalapeños. Blend on low speed until almost smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible; discard the solids. Stir in the minced chilli, lime juice, salt, and sugar. Taste and adjust seasonings. Cover tightly and refrigerate until very cold.

When ready to serve, heat your grill on high until very hot.

Sprinkle salt, chilli flakes, and the mint all over the prawns, then gently press in the seasonings. Drizzle a little oil all over the prawns. Grill the prawns, flipping once, until just opaque throughout, about 3 minutes. Skewer to serve if desired.

Divide the cold soup among cold serving bowls. Serve the hot prawns on small plates next to the bowls. Drizzle a little oil over the soup and prawns. Garnish the soup with mint and squirt a little lime juice over the prawns. Serve immediately.

Avvertenza

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