8 – 10 truss tomatoes, halved
4 garlic cloves, halved
1 red onions, sliced
2 – 3 tbsps. olive oil
salt and fresh ground pepper, to taste
20 prawns, peeled and de-veined
750ml chicken stock
2 spring onions, finely chopped
1 cup rocket leaves
1 cup parsley
1 cup basil leaves, picked
½ cup parmesan
¼ cup macadamia nuts
½ cup extra virgin olive oil
1 garlic clove
Preheat oven to 200C. Add tomatoes, 3 garlic cloves, onions, olive oil, salt and pepper to a greased baking pan. Roast for 30 minutes, or until tender, stirring once or twice during the process. Remove from oven and let cool slightly.
Transfer roasted tomato mix to a medium sized pot with boiling chicken stock. Pour mixture into a soup pot and cook over medium-high heat until heated through and blend with stick blender.
Add olive oil to a hot pan, and fry 1 garlic clove, spring onion and prawns. Add pesto ingredients to a food processor and blend until medium consistency.Serve soup with a few prawns and a dollop of pesto.