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Chilled cucumber soup with prawn and tomato salsa
Chilled cucumber soup with prawn and tomato salsa
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Prep Time:
75 minutes
Cook Time:
Total Time:
75 minutes
Chilled cucumber soup - a refreshing summer delight!
Ingredients:
  • 4 Lebanese cucumbers, ends trimmed, coarsely chopped
  • 390g (1 1/2 cups) low-fat natural yoghurt
  • 125.00 ml shredded fresh mint
  • 2 green shallots, ends trimmed, thinly sliced
  • 20.00 ml finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • Salt & freshly ground black pepper
  • 6 (about 160g) cooked tiger prawns, peeled, deveined, finely chopped
  • 1 small (about 90g) ripe tomato, finely chopped
  • 20.00 ml finely shredded fresh mint
Instructions:
  • Combine cucumber, yoghurt, mint, green shallot, lemon zest, and lemon juice in a blender. Blend until almost smooth. Season with salt and pepper to taste.
  • Chill in the fridge for 1 hour after transferring to a large bowl.
  • Mix together the prawn, tomato, and mint in a bowl to create the salsa.
  • Ladle the soup into individual bowls and garnish with salsa before serving.

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