Recipes
Tomato and prawn soup
Leave out the prawns for a vegetarian version of this rich, warming soup.
Leave out the prawns for a vegetarian version of this rich, warming soup.
(1 votes)
Cook: 1 Hour 15 Mins
Serves: 8
Price: 85p per serving
Nutritional Information
Each 322g serving contains
Energy
557kj
133 kcal
557kj
133 kcal
7%
Fat
5.6g
5.6g
Med
8%
8%
Saturates
1.8g
1.8g
Med
9%
9%
Sugars
9.3g
9.3g
Med
10%
10%
Salt
1.4g
1.4g
Med
23%
23%
of your reference intake.
Typical energy values per 100g:
173kj/41kcal
Typical energy values per 100g:
173kj/41kcal
Ingredients
3 red peppers, de-seeded and quartered
1kg large vine-ripened tomatoes
2 tbsp sunflower oil
15g butter
1 red onion, chopped
2 garlic cloves, chopped
1 level tsp smoked paprika
700ml hot vegetable stock
300g pack Asda Frozen Peeled North Atlantic Prawns
2 tbsp Asda Sweet Chilli Sauce
Method
1
Put the peppers under a medium grill, skin-side up, for 5-10 minutes or until the skins starts to blister and turn black. Transfer to a bowl, cover with cling film and leave for 15 minutes. When cool, rub away the skins.
2
Meanwhile, cut a shallow cross in the skin of each tomato. Put them in a large bowl, cover with boiling water and leave for exactly 1 minute. Drain. The skins should slip off easily.
3
Quarter the tomatoes and scoop out the seeds.
4
Heat the oil and butter in a pan. Add the onion and cook until soft and translucent. Add the garlic and cook for another minute. Add the tomatoes, peppers and paprika, then cover and cook over a medium heat for 10-15 minutes or until the tomatoes are soft.
5
Add the stock, cover and simmer for 5 minutes.
6
Add the prawns and sweet chilli and cook for 5 minutes, then purée in a processor or with a stick blender.
7
Reheat and serve in mugs.