Provencale Prawn Soup (a.k.a. the Greenhouse Soup)

1) Deseed (where appropriate) and finely chop the red pepper, tomato, cucumber and 1 garlic clove.

2) Peel the prawns, leaving the tails on but reserving the shells.

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) 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) Mix the prawns and cherry tomatoes with crushed garlic and a little olive oil. Season well before roasting or grilling for 5 minutes.

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.