Provencale Prawn Soup (A.K.A. The Greenhouse Soup)

• 15 whole Large Cooked Prawns With Shell
• 1 whole Small Red Pepper (Capsicum)
• 1 whole Large Tomato
• 1/4 whole Cucumber
• 2 cloves Garlic, Divided
• 3 Tablespoons Olive Oil, Divided
• 1 Tablespoon Tomato Puree
• 1 cup Water
• 6 whole Cherry Tomatoes
• 2 cups Vegetable Stock
• 1 pinch Cayenne Pepper
• 1 pinch Sugar
• 2 Tablespoons Fresh Basil Pesto, For Garnishing

1. 1) Deseed (where appropriate) and finely chop the red pepper, tomato, cucumber and 1 garlic clove.
2. 2) Peel the prawns, leaving the tails on but reserving the shells.
3. 3) Heat 2 tbsp. olive oil in a large pan. Add the prawn shells and cook for about 2 minutes. Add the tomato puree, cover with the water and stock, and simmer for 5 minutes. Transfer to a food processor and blend until smooth. Press through a fine sieve to leave a smooth 'stock' and clean out the food processor.
4. 4) Add the chopped pepper, tomato, cucumber, garlic clove and a little olive oil to the processor and blend until smooth. Remove the tails from 3 of the prawns and blend with the vegetables. Transfer to a pan, stir through the stock, and heat gently.
5. 5) Mix the prawns and cherry tomatoes with crushed garlic and a little olive oil. Season well before roasting or grilling for 5 minutes.
6. 6) Stir in the cayenne and sugar and season to taste. Divide between 2 bowls, topping with the prawns, cherry tomatoes, a teaspoon of pesto and additional seasoning as required.

shell, red pepper, tomato, ubc, garlic, olive oil, tomato puree, water, tomatoes, vegetable stock, cayenne pepper, sugar, fresh basil pesto

Taken from tastykitchen.com/recipes/soups/provencale-prawn-soup-aka-the-greenhouse-soup/ (may not work)