200e Gazpacho with Prawn and Gari Caramel (Sup Tomat Dingin)Rvs



115 grams White bread roughly cut

3 Ripe tomatoes

1 red chili

1 green chilies

20 cm Cucumbers roughly chopped

1/2 Onion

2 cloves garlic

3 tbs. olive oil

2 tbs. vinegar

1 tsp. salt

1/4 tsp. cumin

250 ml water


8 stalks Lemon grass

8 pcs Jumbo Prawn peeled with tail intact

8 tsp. Caramel Gari (young ginger caramel)


Gazpacho is usually a tomato-based, vegetable soup, traditionally served cold, originating in the southern Spanish region of AndalucĂ­a.


Cut tomatoes, red chili, green chili, cucumber, onion, garlic and put in a blender. Blend until smooth, add the torn bread, vinegar, olive oil, salt and cumin. Continue to blend until mix well. Refrigerate until served.

Add peeled jumbo prawn to the boiling water until it turns pink. Drain. Put aside.

Serve cold in a serving bowl. Garnish with one stalk of lemongrass, prawn and 1 teaspoon caramelized gari.


Gari is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar.