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| | Ingredients | | | 1 kg fresh GV tomatoes seeded and chopped
100 mls tomato sauce or 1 tbsp tomato paste
1 red onion chopped
1 large cucumber chopped
1 red capsicum seeded and chopped
1 clove of garlic
5 large basil leaves
A splash of Tabasco to taste
1 tbs sugar
100 mls extra virgin olive oil
16 large cooked and peeled prawns
1 bunch of wild rocket
½ lemon | | | |
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Cold tomato prawn soup
Instructions
This recipe is extremely healthy, easy to make and very tasty. It is essentially a blended salad.
For something different, blend until very smooth and serve in shot glasses with the prawn on the side, add a little salt and tiny rocket leaves.
Instructions
Place all the ingredients except for oil and prawns into a food processor or into a container if using an immersion blender. Blend until very smooth.
Remove and place into a large bowl and using a hand whisk, whisk in the oil. Season and chill over ice or in the refrigerator.
Season the prawns with salt and lemon. Serve the soup in a bowl with the prawns on top. Garnish with wild rocket leaves.
If serving in a shot glass, blend until very smooth and add the oil gradually into the liquid. Serve prawns on the side of a shot glass with a little salt and tiny rocket leaves.
Recipe courtesy of chef Stefano di Pieri's recipes for Goulburn Valley Tomatoes. |
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