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Ingredients
Italian Tomato Bread Soup with Shrimp
- Ingredients
- 800 grams Tomatoes
- 70 milliliters olive oil
- 200 grams day-old Bread (such as ciabatta)
- 2 garlic cloves
- 1 splash white wine
- 600 milliliters Broth
- 8 King prawn
- ½ bunch parsley
- lemon juice
- Sea salt
- freshly ground peppers
- 1 pinch sugar
Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds, dice.
Coarsely dice bread.
Peel garlic and chop finely.
Peel shrimp, devein and cut off heads, rinse and pat dry.
Rinse parsley, shake dry and chop coarsely.
Heat 50 ml (approximately 1/5 cup) of oil in a pan and saute bread cubes until golden brown. Add garlic and saute briefly, add tomatoes and white wine, simmer for a few minutes. Add broth and simmer, stirring occasionally, for 30 minutes or until soup thickens. Season well with sugar, lemon juice, salt and pepper.
Heat remaining oil in a pan and saute shrimp for 1-2 minutes or until opaque. Season with salt and pepper, add parsley at the very end. Pour soup into preheated bowls and top with shrimp. Serve.