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Chilled cucumber soup with garlic prawns
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Prep Time:
55 minutes
Cook Time:
5 minutes
Total Time:
60 minutes
Festive summer soup for the season.
Ingredients:
  • 2 1/2 telegraph cucumbers, peeled
  • 300ml thick Greek yoghurt
  • 75ml creme fraiche
  • 300ml chicken style liquid stock
  • 2-3 drops Tabasco sauce
  • 2.40 gm sea salt
  • 40.00 ml chopped fresh mint
  • 40.00 ml chopped fresh chives
  • 40.00 ml chopped fresh dill
  • 60ml (1/4 cup) olive oil
  • 400g medium green prawns, peeled, tails on
  • 4 garlic cloves, sliced
  • 1 small red chilli, seeded, thinly sliced
  • 60.00 ml chopped flat-leaf parsley
Instructions:
  • Halve two cucumbers and remove the seeds. Roughly chop the flesh and blend in a food processor with the yoghurt, creme fraiche, stock, Tabasco, salt, and herbs. Transfer to a bowl, cover, and chill. Use a vegetable peeler to make long cucumber strips and keep them aside.
  • Heat oil in a pan over medium-high heat, then cook prawns with garlic and chili until prawns are just cooked. Season the dish and finish by tossing in fresh parsley.
  • Arrange the garlic prawns in each bowl, ladle the soup around them, and top with cucumber slices. Finish with a sprinkle of freshly ground black pepper.

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