1 small clove of garlic
1 small onion
½ green pepper
100mlrefined olive oil
200mlextra virgin olive oil
10ml sherry vinegar
2 slices of bread, crusts removed
1 tsp whole grain mustard
Salt and Pepper
2 slices of bread
2 ripe tomatoes
Olive oil and salt
12 large prawns
Extra virgin olive oil
Wash the tomatoes and chop the green pepper. Peel and chop the garlic clove and the onion.
Tip everything you have chopped into a tall narrow jug, along with various oils and vinegars, the 2 slices of bread soaked in bread, the mustard and the salt and pepper. Liquidize, strain and refrigerate.
Remove the heads from the prawns and devein. Drop the prawn tails in boiling salted water and cook for 30 seconds. Cool quickly with cold water and ice to stop further cooking. Peel and refrigerate.
Make the basil gelatin by boiling the basil ina pan of salty water, refresh then in water ice and mix into the blender the mineral water with the boiled basilic. Add the gelatin and let it for 2 hours into the fridge.Cut itinto small dices of 0.5 cm.
Cut the 2 remaining slices ofbreadinto 3cm x 3cm cubes and reserve until you serve the soup.
Cut the tomatoes in half, remove the seeds and grate with a large-hole grater, season with salt, drizzle with oil and transfere to thefridge. When serving, coat the cubes of bread with tomatomixture.
Ladle the soup into bowls,decoratively placing the cubes of tomato bread in each one. Sprinkle the chopped basil into the soup and place the prawn tails over the top. Finish off with a drizzle of extra virgin olive oil, the small basil gelatindiceand season with sea salt.
Find out more aboutCarme Ruscalleda and Yusuke Okazaki atrelaischateaux.com.