This Provencale seafood soup is the epitome of French summer elegance—a chilled, gazpacho-style soup made with homemade prawn stock, sun-ripened vegetables, and crowned with succulent prawns and vibrant basil pistou. It's the kind of dish that makes your dinner guests think you're a culinary genius, yet it's remarkably straightforward to prepare.
Inspired by the sun-drenched cuisine of Provence, this soup captures the essence of Mediterranean summer dining. The prawn stock adds a depth of seafood flavor, the roasted cherry tomatoes bring concentrated sweetness, and the pistou—that glorious basil and garlic sauce—ties everything together with its aromatic richness.
The Secret: Homemade Prawn Stock
Don't discard those prawn shells. They contain incredible flavor that most home cooks throw away. Sautéing the shells with tomato paste releases their sweet, briny essence into the stock. This 10-minute step transforms the soup from good to extraordinary.
The shells break down when blended, and straining produces a smooth, intensely flavored stock that forms the backbone of the soup. If you're buying prawns already peeled, ask your fishmonger for shells—they're usually happy to give them away.
Understanding Pistou
Pistou is the French Provençal cousin of Italian pesto. Traditional pistou contains just basil, garlic, olive oil, and sometimes cheese—no pine nuts. This recipe includes pine nuts for extra richness, making it a hybrid between the two traditions. Both are uncooked herb sauces that add vibrant, fresh flavor.
The combination of basil and parsley creates a more complex, slightly less assertive flavor than all-basil pesto. Use the freshest herbs you can find—wilted herbs make flat, dull pistou.
The Bread Thickening Technique
Soaking bread in olive oil before blending is a classic Mediterranean technique, used in gazpacho and other cold soups. The bread provides body and silkiness without cream or heavy ingredients. It also helps emulsify the soup, creating a smooth, cohesive texture.
Use good-quality sourdough or ciabatta with some age to it. Day-old bread works better than fresh because it absorbs the oil more readily without becoming gummy.
Seasoning Cold Soups
Here's a crucial tip: cold temperatures dull our taste perception. A soup that tastes perfectly seasoned when warm will taste flat and muted when chilled. Cold soups need more salt, more acid, and more pronounced seasoning.
Always taste the soup after chilling and adjust before serving. The pinch of cayenne isn't about heat—it adds a subtle warmth that enlivens the cold soup and makes the other flavors pop.
Perfect for Entertaining
This soup is ideal for summer dinner parties because almost everything can be prepared ahead. Make the soup base and pistou up to a day in advance, storing them separately in the refrigerator. The flavors actually improve overnight.
When guests arrive, simply divide the soup among bowls and top with prawns, roasted tomatoes, and pistou. Serve with chilled rosé and crusty baguette for the full Provençal experience.
Provencale Seafood Soup with Pistou
Elegant, refreshing, and utterly French—the perfect summer dinner party dish.
Nutrition per serving
Ingredients
For the soup:
For the pistou:
Instructions
- Make prawn stock. Heat 1/4 cup oil in a large heavy-based pan over medium heat. Add reserved prawn shells and cook, stirring, for 1-2 minutes until shells turn pink and aromatic. Add tomato paste and cook, stirring, for 1 minute. Add enough water to cover shells (about 2 cups) and simmer for 10 minutes. Cool for 10 minutes, then blend (shells and all) until smooth. Strain through a fine sieve, pressing to extract all liquid.
- Roast cherry tomatoes. Preheat oven to 170°C (340°F). Toss cherry tomatoes with remaining tablespoon of oil. Roast on a baking tray for 5-6 minutes until softened but still holding shape. Set aside for garnish.
- Blend soup. Clean the blender. Add capsicum, vine tomatoes, cucumber, garlic, and oil-soaked bread with 50ml water. Blend until completely smooth. Add the strained prawn stock, cayenne, and a pinch of sugar. Season generously with salt (cold soups need extra seasoning). Blend to combine. Refrigerate until well chilled—at least 2 hours.
- Make pistou. Place garlic, basil, parsley, pine nuts, and parmesan in a food processor. Pulse to combine. With motor running, gradually add olive oil in a steady stream until you have a vibrant green paste. Season with salt and pepper. Loosen with more oil if needed.
- Serve. Taste chilled soup and adjust seasoning if needed. Divide among serving bowls. Top each with 3 prawns and roasted cherry tomatoes. Drizzle generously with pistou. Garnish with small basil leaves and serve immediately.
Recipe Notes
- Make ahead: Soup base and pistou can both be made a day ahead. Assemble just before serving.
- Wine pairing: Serve with chilled Provençal rosé for the full experience.
- Store pistou: Cover with a thin layer of olive oil to prevent browning.
- Extra garnish: A drizzle of quality extra virgin olive oil on top adds richness.
Frequently Asked Questions
What is pistou and how is it different from pesto?
Pistou is the French Provençal cousin of Italian pesto. Traditional pistou contains basil, garlic, olive oil, and sometimes cheese—but no pine nuts. This recipe includes pine nuts for extra richness and texture, making it a hybrid between the two. Both are uncooked herb sauces that add vibrant flavor.
Why make stock from prawn shells?
Prawn shells contain incredible flavor that's typically discarded. Sautéing them with tomato paste releases their sweet, briny essence into the stock. This homemade prawn stock gives the soup a depth of seafood flavor you simply can't achieve with store-bought stock. It takes only 10 minutes and transforms the soup completely.
Can I make this soup ahead of time?
Yes, this soup is perfect for make-ahead entertaining. The soup base and pistou can both be made a day ahead and refrigerated separately. In fact, the soup flavors improve overnight. Assemble with prawns and roasted tomatoes just before serving. Keep the pistou covered with a thin layer of olive oil to prevent browning.
Why does the soup use soaked bread?
The oil-soaked bread serves as a thickener, creating body and silkiness without cream or heavy ingredients. This is a classic technique in gazpacho and similar Mediterranean cold soups. It also adds richness and helps emulsify the soup. Use good-quality sourdough or ciabatta for best results.
Why season cold soups more heavily than hot soups?
Cold temperatures dull our taste perception—flavors that seem perfect when warm will taste muted when chilled. Cold soups need more salt, acid, and seasoning to taste properly balanced. Always taste the soup after chilling and adjust seasoning before serving. The cayenne adds a subtle warmth that enlivens the cold soup.