Provencale prawn soup with pistou | jadomasak.my.id

Ingredients

• 1/3 cup (80ml) light olive oil
• 12 large cooked prawns, peeled (heads discarded, shells reserved), deveined
• 2 teaspoons tomato paste
• 250g cherry truss tomatoes
• 1 large red capsicum, chopped
• 2 vine-ripened tomatoes, chopped
• 1/2 telegraph cucumber, peeled, seeds removed, chopped
• 2 garlic cloves
• 1-2 slices (50g) ciabatta or sourdough bread, soaked in 100ml extra virgin olive oil
• Pinch of cayenne pepper
• Pinch of sugar
• Small basil leaves, to serve
• 2 garlic cloves, roughly chopped
• 1 bunch basil (100g), leaves picked
• 1 firmly packed cup flat-leaf parsley
• 1/3 cup (50g) pine nuts
• 1/3 cup (25g) grated parmesan
• 100ml olive oil