Ingredients
- 1/3 cup (80ml) light olive oil
- 12 large cooked prawns, peeled (heads discarded, shells reserved), deveined
- 2 teaspoons tomato paste
- 250g cherry truss tomatoes
- 1 large red capsicum, chopped
- 2 vine-ripened tomatoes, chopped
- 1/2 telegraph cucumber, peeled, seeds removed, chopped
- 2 garlic cloves
- 1-2 slices (50g) ciabatta or sourdough bread, soaked in 100ml extra virgin olive oil
- Pinch of cayenne pepper
- Pinch of sugar
- Small basil leaves, to serve
Pistou
- 2 garlic cloves, roughly chopped
- 1 bunch basil (100g), leaves picked
- 1 firmly packed cup flat-leaf parsley
- 1/3 cup (50g) pine nuts
- 1/3 cup (25g) grated parmesan
- 100ml olive oil
Method
- Step 1Heat 1/4 cup (60ml) oil in a large heavybased pan over medium heat. Add prawn shells and cook, stirring, for 1-2 minutes. Add paste and cook for 1 minute. Add just enough water to cover shells and simmer for 10 minutes. Cool for 10 minutes.
- Step 2Meanwhile, preheat the oven to 170°C. Toss the cherry tomatoes with remaining tablespoon of oil and roast on a baking tray for 5-6 minutes until softened.
- Step 3Puree cooled prawn stock in a blender (with shells) until smooth. Pass through a fine sieve. Clean the blender, then add the capsicum, tomatoes, cucumber, garlic, oil-soaked bread and 50ml water. Blend until smooth, then add stock, cayenne and sugar. Season with salt, then blend to combine. Chill soup until ready to serve.
- Step 4For the pistou, process ingredients to a paste in a food processor. Season well and loosen with a little oil if necessary.
- Step 5Divide soup among serving bowls, then top with prawns and roasted tomatoes. Drizzle with pistou and garnish with basil.
- Low carb
- Low sugar
- Lower gi
Nutrition
2614 kj
Energy
53g
Fat Total
9g
Saturated Fat
7g
Fibre
21g
Protein
91mg
Cholesterol
416.73mg
Sodium
7g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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