Tomato and Bread Soup with Char-Grilled Prawns

To make basil oil, bring saucepan of water to the boil. Add basil and parsley leaves and blanch in boiling water for 10 seconds. Refresh under cold running water. Drain well. Squeeze out excess moisture.
Transfer to bowl of a food processor. Add oil and process until basil is finely chopped. Tansfer to a bowl. Cover in plastic wrap and place in refrigerator to chill. Pass oil through a fine sieve and reserve in a small jug.
Preheat oven to 160 degrees C. Place onion and garlic on a baking tray and cook for 30-35 minutes or until soft. Peel onion and garlic, discarding skins.
Combine bread and BUITONI Sugo al Pomodoro (Tomato Coulis) in a large bowl and stand for 20 minutes or until bread is soft.
Place sauce mix, onion and garlic in a food processor, blend until smooth. Transfer to a saucepan sugar and cook over medium heat until warm.
Cook prawns on a chargrill for 3-4 minutes on each side or until cooked.
Serve tomato soup topped with 3 prawns. Garnish with a drizzle of basil oil and baby basil.

Qty	Unit	Ingredient	Preparation
14	gr	Basil leaf, fresh	(1 bunch)
14	gr	Flat leaf parsley, fresh	(1 bunch)
310	mL	Extra virgin olive oil
100	gr	Red onion	unpeeled
12	gr	Garlic	unpeeled
200	gr	Sourdough bread	crusts removed and torn into chunks
1	kg	BUITONI Sugo al Pomodoro (Tomato Coulis)
250	mL	Water
15	gr	Caster sugar
1	kg	Prawn, peeled, raw	peeled, deveined and tails left intact
14	gr	Basil leaf, fresh	to garnish