6 very ripe tomatoes, roughly chopped
2 cloves garlic
salt and pepper
1 tbs Lomondo Age Caramelised Balsamic
Lomondo Extra Virgin Olive Oil
1/2 cup blanched almonds
1/2 cup Lomondo Extra Virgin Olive Oil
1 tsp sea salt
1 Lebanese cucumber, very finely diced
Place the tomatoes in a blender or Thermomix with the garlic, pepper and Lomondo Caramelised Balsamic. Puree, adding sufficient oil to achieve the correct consistency, this will be approximately ½ cup.
Place the almonds in a small frying pan. Add the oil then place over medium heat. Cook until the almonds are golden then drain thoroughly and toss with salt. Whilst the oil is still hot, cook the prawns until cooked, 2 minutes, then drain. Roughly chop the almonds.
Spoon Gazpacho into serving glasses and place an ice cube in each glass. Top with cucumber and almonds and a generous drizzle of Lomondo Extra Virgin Olive Oil and Lomondo Aged Caramelised Balsamic.
Serve with oysters or other seafood if desired.