Roasted Tomato and Red Pepper Soup with Prawns
You can also call this a "romesco" soup. The amazing catalan sauce gets a slight twist by turning into an comforting, soothing soup served with prawns. Don't want the prawns? No problem. Just serve it with some home-made croutons. It's delicious!
Ingredients
- 2 red bell peppers halved, seeds removed
- ½ kg ripe tomatoes (about 5 medium), halved
- 2 medium onions thickly sliced
- 3 garlic cloves peeled and left whole
- 1/3 cup olive oil
- salt and freshly ground black pepper
- ½ cup blanched roasted almonds (see note)
- 1 tsp smoked paprika
- 1/4 tsp chili flakes (optional)
- ½ Tbsp balsamic vinegar
- 12 large prawns peeled and cooked
Instructions
- Preheat oven to 175° C. In an oven tray, put tomatoes, peppers, onions and garlic. Drizzle with the olive oil and season with salt and pepper. Bake for 40 minutes.
- Transfer baked vegetables in a blender. Add the almonds, paprika, chili and vinegar and blend on high speed until everything is very smooth. Pour mixture in a pot over low heat. Add some water if it's too thick. Taste soup and adjust seasoning. Serve with the prawns and crusty bread.
Notes
To roast almonds, bake in a 175° C, fan oven, for about 6-7 minutes until fragrant. If you don’t have blanched almonds, you can use unpeeled. In fact, the almonds taste better unblanched!