Tomato and prawn soup
- 3 red peppers, de-seeded and quartered
- 1kg large vine-ripened tomatoes
- 2 tbsp sunflower oil
- 15g butter
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 level tsp smoked paprika
- 700ml hot vegetable stock
- 300g pack Asda Frozen Peeled North Atlantic Prawns
- 2 tbsp Asda Sweet Chilli Sauce
Put the peppers under a medium grill, skin-side up, for 5-10 minutes or until the skins starts to blister and turn black. Transfer to a bowl, cover with cling film and leave for 15 minutes. When cool, rub away the skins.
Meanwhile, cut a shallow cross in the skin of each tomato. Put them in a large bowl, cover with boiling water and leave for exactly 1 minute. Drain. The skins should slip off easily.
Quarter the tomatoes and scoop out the seeds.
Heat the oil and butter in a pan. Add the onion and cook until soft and translucent. Add the garlic and cook for another minute. Add the tomatoes, peppers and paprika, then cover and cook over a medium heat for 10-15 minutes or until the tomatoes are soft.
Add the stock, cover and simmer for 5 minutes.
Add the prawns and sweet chilli and cook for 5 minutes, then purée in a processor or with a stick blender.
Reheat and serve in mugs.