Yellow tomato soup with prawn skewer

Name: Yellow tomato soup with prawn skewer
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 400 g yellow tomatoes; 600 g yellow peppers; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 400 ml Vegetable broth; 3 Stem(s) Coriander; 100 g yellow cherry tomatoes; 12 shrimps ready to cook, without head and shell; 2 TABLESPOONS Chilli Oil; 4 wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
400 g yellow tomatoes
600 g yellow peppers
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
400 ml Vegetable broth
3 Stem(s) Coriander
100 g yellow cherry tomatoes
12 shrimps ready to cook, without head and shell
2 TABLESPOONS Chilli Oil
4 wooden skewers

Directions

1
Peel and finely dice the onion and garlic. Wash, clean and dice the tomatoes and peppers. Heat 3 tablespoons of oil in a saucepan. Sauté onion, garlic, tomatoes and paprika in it, season with salt, pepper and some sugar.
2
Deglaze with broth, cover and simmer for about 20 minutes.
3
Wash coriander, shake dry and pluck leaves from stalks. Wash and halve the cherry tomatoes. Shrimps wash, dab dry. Put 3 prawns on each skewer. Heat 2 tablespoons of oil in a frying pan.
4
Fry the prawns for about 2 minutes on each side. Season with salt and pepper. Divide the cherry tomatoes into 4 bowls. Pour soup and garnish with coriander. Drizzle with chili oil and sprinkle with pepper.
5
Add 1 prawn skewer each.