You can make the tomato cream even a couple of days in advance, but without seasoning it with oil and salt.
You can keep it in the fridge and complete the recipe at the very last moment.
Difficulty: easy
Chef Danilo Angè
Difficulty: easy
Method
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01 /
Peel the tomatoes, remove the seeds and blend with half the strawberries, half the celery, chilli, salt, pepper and oil.
Dice the remaining celery and strawberries.

Blend the sandwich bread with the thyme, basil, and parsley.Peel the prawns, remove the intestinal thread, toss them in the herb bread and cook them in a pan for a few minutes with oil, salt, and pepper.
Pour the cream onto serving plates and lay the prawns on top.
Complete with the diced strawberries and celery and the basil leaves.
This recipe is very simple, the only mistake you should avoid is using raw materials that are not of good quality, especially tomatoes.
Tomato cream is suitable for freezing in an airtight container.
The quality of the tomatoes is crucial to the success of this summer dish: choose them in season, ripe and juicy.
We use thyme, basil and parsley; you may use other herbs to your taste but remember to choose them fresh.
By adding prawns, the recipe becomes very refined. Scampi or lobster can also be used, always cooking them very quickly.
Serve this cream cold, either as an appetiser or as a main course, depending on how generously you serve.
Ingredients for 4 people
400 g ripe tomatoes
100 g strawberries
100 g celery
1 hot chilli pepper
100 g sandwich bread
1 bunch of parsley, basil, and thyme
4 king prawns
extra virgin olive oil
salt and pepper
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