About this recipe:King prawns served in a chunky, fresh tomato soup. All you need is some crusty bread for a delicious summer meal. Change the amount of tomatoes and prawns depending on how many people you are serving. This recipe makes enough for 6 generous portions.
1 tablespoon olive oil
1 shallot, finely chopped
1kg fresh tomatoes, peeled and diced
1kg king prawns, deveined
25g fresh parsley, chopped
1 teaspoon tomato puree
1 fish stock cube
1 bouquet garni
salt and pepper to taste
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Method Prep:10min › Cook:15min › Ready in:25min
For the chunky tomato soup: Heat the oil in a frying pan and cook the shallots for a minute over low heat. Add the tomato and cook until reduced, about 10 minutes. Season with salt and pepper. Add the tomato puree and chopped parsley - set aside.
Fill a sausepan with water, add the stock cube and bouquet garni and when it's boiling, cook the prawns for 3 - 4 minutes. Drain.
Ladle the tomato soup into bowls and top with with prawns.