A bold and refreshing twist on the classic gazpacho, this dish brings together the natural sweetness of ripe strawberries, the aromatic warmth of Chinese five-spice powder, and the delicate brininess of succulent prawns. The cold soup base, blended with tomatoes, red bell peppers, and a hint of balsamic vinegar, is light yet deeply flavorful. The five-spice powder—an exotic blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel—adds an unexpected depth, elevating the dish beyond a simple chilled soup.
Topped with perfectly seared or poached prawns, this gazpacho is a harmony of textures and flavors—sweet, tangy, savory, and slightly spicy all at once. Best enjoyed on a warm summer evening, it serves as an elegant appetizer or a light, gourmet lunch. Serve it chilled with a drizzle of olive oil and a sprinkle of fresh herbs for the ultimate sophisticated summer dish.
Ingredients
Method
- Roast prawns in the olive oil with garlic, salt and pepper.
- Mix all other ingredients in blender, add salt, pepper and Chinese five-spice powder to taste.
- Cut strawberry into cubes for tartar, put onto a plate, add prawns on top and pour gazpacho.
- Decorate with leaves of basil or salad corn.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.