King prawn and asparagus gazpacho

Name: King prawn and asparagus gazpacho
Ingredients: 1 bunch asparagus; 12 king prawns, cooked, peeled and deveined; sea salt and freshly ground pepper; 1 lemon, juiced; extra virgin olive oil, to drizzle; croutons, to serve; 400g vine-ripened tomatoes, peeled, deseeded and roughly diced; 1 Lebanese cucumber, peeled and roughly diced; 2 red capsicums, roughly diced; 1/2 green capsicum, roughly diced; 2 large red chillies, split, deseeded and chopped; 1 clove garlic, finely chopped; 1/2 small brown onion, chopped; 1 tbsp red wine vinegar; 60ml extra virgin olive oil; Tabasco sauce, if desired