Ingredients

• 1/3 cup (80ml) light olive oil
• 12 large cooked prawns, peeled (heads discarded, shells reserved), deveined
• 2 tsp tomato paste
• 250g cherry truss tomatoes
• 1 large red capsicum, chopped
• 2 vine-ripened tomatoes, chopped
• 1/2 telegraph cucumber, peeled, seeds removed, chopped
• 2 garlic cloves
• 1-2 slices (50g) ciabatta or sourdough bread, soaked in 100ml extra virgin olive oil
• Pinch of cayenne pepper
• Pinch of sugar
• Small basil leaves, to serve

• Pistou

• 2 garlic cloves, roughly chopped
• 1 bunch basil (100g), leaves picked
• 1 firmly packed cup flat-leaf parsley
• 1/3 cup (50g) pine nuts
• 1/3 cup (25g) grated parmesan
• 100ml olive oil

Description

Provencale Prawn Soup With Pistou Recipe - Heat 1/4 Cup (60ml) Oil In A Large Heavybased Pan Over Medium Heat. Add Prawn Shells And Cook, Stirring, For 1-2 Minutes. Add Paste And Cook For 1 Minute. Add Just Enough Water To...

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