Cold Tomato Soup with Prawns and Rocket

<h3>Cold Tomato Soup with Prawns and Rocket</h3>

This recipe is extremely healthy, easy to make and very tasty. It is essentially a blended salad.  For something different, blend until very smooth and serve in shot glasses with the prawn on the side, add a little salt and tiny rocket leaves. <br><br>

<b>Ingredients</b><br>

1 kg fresh GV tomatoes seeded and chopped <br>

100 mls tomato sauce or 1 tbsp tomato paste<br>

1 red onion chopped <br>

1 large cucumber chopped<br>

1 red capsicum seeded and chopped <br>

1 clove of garlic<br>
5 large basil leaves <br>

A splash of Tabasco to taste <br>

1 tbs sugar <br>

100 mls extra virgin olive oil<br>

16 large cooked and peeled prawns <br>

1 bunch of wild rocket<br>

½ lemon <br><br>

<b>Method</b><br>

Place all the ingredients except for oil and prawns into a food processor or into a container if using an immersion blender <br>

Blend until very smooth<br>

Remove and place into a large bowl and using a hand whisk, whisk in the oil.  Season and chill over ice or in the refrigerator <br>

Season the prawns with salt and lemon <br>

Serve the soup in a bowl with the prawns on top <br>

Garnish with wild rocket leaves<br>

If serving in a shot glass, blend until very smooth and add the oil gradually into the liquid.  Serve prawns on the side of a shot glass with a little salt and tiny rocket leaves. <br>

NB Soup image also available.    <br><br>

<b>Stefano di Pieri launches healthy recipes using sun-ripened, field grown Goulburn Valley tomatoes</b><br>

Tomatoes are not only delicious but they are also great for your health. Here are Stefano's top tomato health tips: <br>

Buy fresh sun-ripened field grown tomatoes and eat them within a week of picking for the most nutrition. <br>

The more red the tomato, the greater the lycopene (an antioxidant) content. <br>

To absorb more lycopene from the tomato cook or crush your tomatoes. <br>

Adding a drizzle of olive oil also enables the body to absorb more of the antioxidants from the tomato. <br><br>

'I'm obsessed with using sun ripened tomatoes in my recipes at the moment, the intense flavour, the gorgeous colour" it really adds freshness on a hot summer day," says Stefano.

Frank Rossignuolo from Goulburn Valley Tomatoes is very excited about this year's bumper crop: 'This summer, superior field fresh tomatoes from Victoria's Goulburn Valley will commence deliveries to markets from late December which is plenty of time for Australia Day celebrations, picnics and beyond! This year looks like being a fantastic harvest and we can't wait to try Stefano's recipes!"    

'It's very important to select good quality sun-ripened tomatoes to really get the flavour right in my recipes. My recommendation would be to look for redder fruit that have firm flesh and choose field grown GV tomatoes which have more taste," says Stefano.

Goulburn Valley tomatoes are delivered to retailers within 24 hours of picking; field-grown, sun-ripened tomatoes are in season from January to mid May.<br>

<a href="http://www.gvtomatoes.com.au/" target="_blank" rel="nofollow">www.gvtomatoes.com.au</a><br><br>