Chilled summer soup with prawns
- Preparation time:
- 5 mins plus 3 hours chilling time
- Cooking time:
- 20 mins
- Serves:
- 4 or makes 12 party portions
It takes no time to make this delicious chilled soup from scratch. Serve as a light summer lunch, a lovely entree, or hand around in little bowls at your next party.
2 Tbsp extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, sliced
2 heaped tsp ground cumin
3 red capsicums, roasted, peeled
2 x 400g cans chopped tomatoes
½ tsp dried chilli
2 tsp brown sugar
Juice of 1 lime
Salt and pepper, to season
3 Tbsp sour cream, to serve
12 cooked prawns, peeled, deveined, tails intact
2 handfuls coriander, leaves picked and chopped, to serve
Lime wedges, to serve
Ingredients
500ml fish stock2 Tbsp extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, sliced
2 heaped tsp ground cumin
3 red capsicums, roasted, peeled
2 x 400g cans chopped tomatoes
½ tsp dried chilli
2 tsp brown sugar
Juice of 1 lime
Salt and pepper, to season
3 Tbsp sour cream, to serve
12 cooked prawns, peeled, deveined, tails intact
2 handfuls coriander, leaves picked and chopped, to serve
Lime wedges, to serve
Method
1. Heat stock in a large saucepan over a medium heat until hot.
2. Heat oil in a separate large saucepan over a medium heat. Add onion and garlic and cook for about 6 minutes or until translucent. Stir in the cumin, capsicums, tomatoes, chilli, sugar and stock.
3. Bring to the boil, then reduce to a simmer and cook for 10-15 minutes. Remove from heat and puree with a stick blender until smooth. Transfer to a large jug, then put in fridge.
4. When cold, add lime juice and season to taste with salt and pepper.
5. Divide among serving bowls and top with dollops of sour cream, prawns and coriander. Serve with lime wedges on the side.
You might also like:Notes
Roasted capsicums are available in supermarkets or delicatessens, or it’s also easy to roast your own. For a twist, use fresh crab instead of prawns.
- Author:
- Stylist:
- Stephanie Souvlis
- Photographer:
- Andre Martin
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