Cream of tomato with prawns

  • Cream of tomato with prawns

Ingredients

  • 1 onion
  • 1 red pepper
  • 1 green pepper
  • 1 garlic bulb
  • 10 ripe tomatoes
  • 8 prawns
  • 1 handful of basil
  • Olive oil
  • Salt
  • Vinegar

A good option if you haven't got much time on your hands: you can keep pre-prepared cream, leaving yourself with only the prawns to cook.

Step-by-step method:

Wash the vegetables with water, cut them into small pieces and leave them to marinate a little in a pan for two hours. Then blend the mixture, without adding any water, and season it with salt, pepper, vinegar and olive oil, before placing in the fridge.

Shell the prawns and keep their tails, which you will put in a heated pan, to brown them on the outside while leaving them raw on the inside. Now they are ready to serve: first the cream of tomato, with some prawn tails in the centre, and the basil on top.

You have two options with the basil: either cut it up very finely with a knife, sprinkling it over the prawns, or make a dressing out of it for the prawns.

Ingredients

  • 1 onion
  • 1 red pepper
  • 1 green pepper
  • 1 garlic bulb
  • 10 ripe tomatoes
  • 8 prawns
  • 1 handful of basil
  • Olive oil
  • Salt
  • Vinegar

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