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Chilled cucumber soup with Cajun prawns
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Chilled Lebanese cucumber soup with juicy prawns - perfect for hot days!
Ingredients:
  • 3 (about 600g) Lebanese cucumbers, chopped
  • 250ml (1 cup) buttermilk
  • 250ml (1 cup) water
  • 2 shallots, ends trimmed, sliced
  • 40.00 ml chopped fresh mint
  • 1.20 gm salt
  • 18 green prawns, peeled leaving tails intact
  • 15.00 gm Cajun seasoning
  • Mint leaves, extra, to serve
Instructions:
  • In a food processor, combine cucumber, buttermilk, water, shallot, mint, and salt. Process for 2 minutes until smooth. Pour the mixture into a jug. Season with salt and pepper to taste. Cover with plastic wrap and chill in the fridge for at least 2 hours.
  • Prepare the prawns by making a lengthwise slit on the back of each prawn, devein, and gently flatten. Season the prawns in a bowl, tossing to coat evenly.
  • Heat a large frying pan over medium-high heat and spray with olive oil. Cook half of the prawns for 2 minutes on each side or until cooked through. Transfer to a plate, cover with foil, and keep warm. Repeat with the remaining prawns.
  • Ladle the soup into bowls and garnish each with 3 prawns in the middle. Finish with a sprinkle of fresh mint leaves before serving.

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