2 3/4 lb (1.2 kg) very ripe tomatoes
1 clove garlic 1 tsp fresh marjoram leaves
pinch oregano
1 large sprig basil
3 tbsp extra-virgin olive oil
1 red chilli pepper (optional)
2-3 tbsp lemon juice
2-3 tbsp fine fresh white breadcrumbs
12-16 raw, unpeeled Mediterranean prawns
2 large shallots, finely chopped
1/2 oz (15 g) butter
1 tbsp light olive oil
dry vermouth or dry white wine
salt and pepper
1 clove garlic 1 tsp fresh marjoram leaves
pinch oregano
1 large sprig basil
3 tbsp extra-virgin olive oil
1 red chilli pepper (optional)
2-3 tbsp lemon juice
2-3 tbsp fine fresh white breadcrumbs
12-16 raw, unpeeled Mediterranean prawns
2 large shallots, finely chopped
1/2 oz (15 g) butter
1 tbsp light olive oil
dry vermouth or dry white wine
salt and pepper
Garnish with:
4 small sprigs basil
accompaniments
(you may also need these recipes)
method
1. Use a full-flavoured variety of tomato for this soup. Blanch if necessary before peeling them, cut lengthwise in half, remove the seeds and any tough parts, and place the flesh in the blender or food processor.
2. Process at high speed with the peeled clove of garlic, the marjoram, oregano, basil, chilli pepper (remove its stalk and seeds first), the extra-virgin olive oil, lemon juice, breadcrumbs, and a little salt and freshly ground pepper.
3. When very smooth, taste and add more salt or pepper if needed. Process for a few seconds more. Chill for 30 minutes in the refrigerator before serving; do not chill for longer or the flavour will be blunted.
4. While the soup is chilling, fry the shallot very gently in the butter and 1 tbsp light olive oil for 5 minutes.
5. Add 2 fl oz (50 ml) vermouth or dry white wine, add the prawns, cover and cook gently for 5 minutes; take them out of the pan and peel, leaving the end flippers attached.
6. Pour the tomato soup into individual bowls and arrange 3 or 4 prawns radiating out from the centre like the spokes of a wheel. Place a small sprig of basil in the centre and serve.
2. Process at high speed with the peeled clove of garlic, the marjoram, oregano, basil, chilli pepper (remove its stalk and seeds first), the extra-virgin olive oil, lemon juice, breadcrumbs, and a little salt and freshly ground pepper.
3. When very smooth, taste and add more salt or pepper if needed. Process for a few seconds more. Chill for 30 minutes in the refrigerator before serving; do not chill for longer or the flavour will be blunted.
4. While the soup is chilling, fry the shallot very gently in the butter and 1 tbsp light olive oil for 5 minutes.
5. Add 2 fl oz (50 ml) vermouth or dry white wine, add the prawns, cover and cook gently for 5 minutes; take them out of the pan and peel, leaving the end flippers attached.
6. Pour the tomato soup into individual bowls and arrange 3 or 4 prawns radiating out from the centre like the spokes of a wheel. Place a small sprig of basil in the centre and serve.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
