Step 1

Heat 1/4 cup (60ml) oil in a large heavybased pan over medium heat. Add prawn shells and cook, stirring, for 1-2 minutes. Add paste and cook for 1 minute. Add just enough water to cover shells and simmer for 10 minutes. Cool for 10 minutes.

Step 2

Meanwhile, preheat the oven to 170°C. Toss the cherry tomatoes with remaining tablespoon of oil and roast on a baking tray for 5-6 minutes until softened.

Step 3

Puree cooled prawn stock in a blender (with shells) until smooth. Pass through a fine sieve. Clean the blender, then add the capsicum, tomatoes, cucumber, garlic, oil-soaked bread and 50ml water. Blend until smooth, then add stock, cayenne and sugar. Season with salt, then blend to combine. Chill soup until ready to serve.

Step 4

For the pistou, process ingredients to a paste in a food processor. Season well and loosen with a little oil if necessary.

Step 5

Divide soup among serving bowls, then top with prawns and roasted tomatoes. Drizzle with pistou and garnish with basil.