Summer Gazpacho with Prawns, Avocado & Basil

Ingredients

• 3 vine ripened tomatoes, roughly chopped
• 1 red capsicum, roughly chopped
• 1 large Lebanese cucumber, roughly chopped
• ½ red onion, diced
• 2 cloves garlic
• ¼ cup toasted pistachio, hazelnuts, or almonds (optional)
• ¼ cup sherry or red wine vinegar
• ⅓ cup extra virgin olive oil + extra to drizzle
• Flake sea salt, fresh ground black pepper
• 2 handfuls basil leaves
• 1 ripe avocado, diced
• ½ punnet cherry heirloom tomatoes, cut into quarters
• 6 cooked tiger prawns, peeled, diced
• Grilled crusty bread