• 1 tbsp. Extra Virgin Olive Oil, plus extra for drizzling
  • 1 Onion, roughly chopped
  • 1 Clove Garlic, roughly chopped
  • 800g Ripe Tomatoes, roughly chopped
  • 160ml Gourmet Classic Sour Grape Verjus
  • 1 1/2 tsp. Caster Sugar
  • 15 Threads Saffron
  • Sea Salt
  • 40g Unsalted Butter
  • 12 Large Raw Prawns, peeled and deveined but with tails intact
  • Basil to decorate


  • Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Reduce the heat to low–medium and add the garlic, then cook for a further 3 minutes or until the garlic is light golden–brown.
  • Add the tomatoes and increase the heat to high. Add 1/2 cup (125 ml) of the Gourmet Classic Sour Grape Verjus and cook for 2 minutes, then add the sugar, saffron, 1/2 teaspoon salt and 475 ml water. Bring to the boil, then reduce the heat to low–medium and simmer for 20 minutes or until the liquid has reduced by a third.
  • Remove the pan from the heat and blend the mixture with a stick blender until smooth. Check the seasoning and adjust as required. Cover to keep warm and set aside.
  • Heat the butter in a large frying pan over high heat until foaming, then add the prawns and a pinch of salt. Cook the prawns for 1 minute, then turn and cook for a further 30–40 seconds. Add the remaining verjus and stir for 45 seconds–1 minute or until the verjus has evaporated.
  • Divide the soup among four bowls, then arrange three prawns in each. Sprinkle over some basil and finish with some of the butter from the frying pan and a splash of extra virgin olive oil before serving.

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