Tomato and Bread Soup with Char-Grilled Prawns

  • 10 portions

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Combine bread and BUITONI Sugo al Pomodoro (Tomato Coulis) in a large bowl and stand for 20 minutes or until bread is soft.
  5. 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.
  6. Cook prawns on a chargrill for 3-4 minutes on each side or until cooked.
  7. Serve tomato soup topped with 3 prawns. Garnish with a drizzle of basil oil and baby basil.

Recipe Details

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