Chilled prawn & tomato soup

Chilled prawn & tomato soup

This chilled soup is super for summer – the only other thing you need is some crusty bread.

By , 21 September 2015
Chilled prawn & tomato soup
  • Ready in: 90 mins
  • Serves: 4
  • Price: £2.05 per serving
Nutritional Info
Each 603g serving contains
  • Fat low
    12.1g
    17%
  • Saturates low
    3.1g
    16%
  • Sugars low
    11.7g
    13%
  • Salt high
    2.3g
    39%
  • Energy 950KJ 227KCAL
    11%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 158kJ/38kcal.
Ingredients
  • 1 red onion, chopped
  • 1 pointed sweet red pepper, de-seeded and chopped
  • 15g butter
  • 2 tbsp sunflower oil
  • 1kg vine-ripened tomatoes
  • 1 tsp chopped fresh thyme leaves, plus extra to garnish
  • 1 tbsp tomato purée
  • 500g pouch Asda Extra Special Fish Stock
  • 300g pack cooked peeled prawns (from the chiller)
  • 1 level tbsp cornflour
  • Crusty bread to serve
Method
  • In a pan, cook the onion and pepper in the butter and 1 tbsp oil until soft and the onion translucent.

  • Quarter the tomatoes, then scoop out the seeds and juices into a sieve over a bowl. Discard the seeds.

  • Set aside two quarters of the tomato. Add the rest to the pan with the thyme leaves. Cover and cook gently for 10 minutes.

  • Add the purée, stock and 300ml water, and heat until simmering. Continue to simmer for 10-15 minutes. Add the cornflour mixed with a dash of cold water and heat until simmering. Leave to cool.

  • Purée the soup with a hand-held blender. Add 250g prawns and purée again until finely chopped but not smooth.

  • Chill, then transfer to four soup bowls. Drizzle with the remaining oil and garnish with the reserved tomato finely chopped, and the prawns, the extra thyme and some black pepper.

  • Serve with crusty bread.