Gazpacho robandjas way

We have slightly twisted the original version of Gazpacho. We do not use bread but instead we give it an extra kick of healthy fats and protein with avocado and king prawns. It is said to be considered as a salad but most of us know it as ‘the cold soup’ so it makes a great dish for those hot summer days or whenever you don’t want to make use of your cooker, just like we are doing at the moment. Try it out!

Ingredients – serves 2

  • 500g baby plum tomatoes or cherry tomatoes, halved
  • 150g store bought ready cooked shelled king prawns
  • 1/2 red bell pepper
  • 1/2 medium cucumber
  • 2 garlic cloves
  • 2 spring onions
  • handful of fresh basil leaves
  • 1/2 avocado, diced
  • olive oil
  • salt/pepper
  • fresh lime
  • parsley for garnish


  • Large bowl
  • Hand blender or a food processor
  • Container for storage


  1. In a large bowl puree the tomatoes, red pepper, cucumber, garlic, spring onions and basil using a hand blender or a food processor. Blend until you reach your desired consistency.
  2. Add the king prawns which you bought from store ready cooked.
  3. Add the diced avocado and a squeeze from your fresh lime. Give it a gentle stir so all ingredients combine well together.
  4. Season with salt and pepper.
  5. Dress with some olive oil.
  6. Garnish with a slice of lime and parsley.
  7. Transfer the ‘soup’ to a container and refrigerate for at least 4 hours before serving or until completely chilled. It is best to leave it overnight and then eat it the following day.

Mixed Vegetable Couscous



  • 500g Couscous
  • 450ml Water
  • 50ml Olive oil
  • 1 Vegetable stock cube
  • 1 Red Onion
  • 2 Garlic cloves
  • 1 large Courgette
  • 1 Red Pepper
  • Bunch of fresh Parsley
  • Salt & Pepper


  • Large dish
  • Small saucepan
  • Small plastic container
  • Non-stick frying pan
  • Spoon
  • Knife
  • Chopping board


  • Cling film


  1. Place couscous in a large dish and leave on the side.
  2. Mix the water and oil together and pour them into a small saucepan. Add vegetable cube and bring it to the boil.
  3. Peel and finely chop the onion and garlic. Put them in a container on the side for now.IMG_E0461[1]
  4. Pour the boiling water over the couscous and give it a good stir until all water is absorbed. Cover in cling film and leave to ‘cook’ for about 12 minutes.
  5. Prepare a frying pan with a dash of oil on a medium-high heat.
  6. Wash and dice vegetables in small cubes (you can use as many a variety as you want) and add them to the onion/garlic container. Put all your chopped veg into the hot frying pan, give a stir and leave to cook until they soften.
  7. Roughly chop the parsley and leave it on the side for later on to sprinkle on top of the ready couscous.IMG_E0470[1]
  8. Remove the cling film from couscous dish, gently scrape the couscous and transfer it into another bigger dish. Add all of the cooked vegetables and the chopped parsley, season with some salt and pepper and give a good stir.