Chilled prawn & tomato soup
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- 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
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.