Chilled soup with crayfish Recipe

Ingredients

• 2 shallots, roughly chopped
• 1 garlic clove
• 2 red peppers, seeded
• 1 crustless slice white bread
• 400ml passata
• 150ml vegetable stock
• 3 tbsp olive oil, plus a drizzle to serve
• 2 tbsp white wine vinegar
• 1 tsp golden caster sugar
• 180g peeled crayfish tails
• a few small basil leaves, to serve

Instructions

1. Whizz shallots, garlic, red peppers, bread and passata together in a blender or food processor. Press through a sieve into a bowl and stir in vegetable stock, olive oil, white wine vinegar and golden caster sugar. Season and chill for a few hours.
2. To serve, ladle between shallow bowls, divide crayfish tails between them, add basil leaves and a little drizzle of olive oil and serve.