OXHEART TOMATO AND BASIL SOUP WITH PRAWN CARPACCIO

12 medium-sized red prawns

1.5 kg red tomatoes

0.5 litre water

50 gr white bread soaked in water

8 basil leaves

Salt

Pepper

Virgin olive oil

1 seeded, skinned tomato, finely diced

Peel the prawns. Wash and fry the prawn heads until crisp.

Place the tomato, water, bread, half the basil, salt and pepper in a blender and liquidise. Then, at a lower speed, gradually add olive oil. Season with salt and pepper, and chill. 

Cut the remaining basil leaves and mix with the diced tomato. Dress with salt, pepper and olive oil.

Flatten the prawns between two sheets of baking paper with a little oil and salt. Prepare 3 prawns per serving. Freeze.

To serve, arrange the carpaccio on a warm plate, add a small amount of diced tomato with basil, the crisp fried prawn heads and a few small basil leaves. Serve the soup in a jug.