This beautiful summer soup is just perfect for the festive season.
- Cut two cucumbers in half and scrape out and discard the seeds. Roughly chop the flesh and place in a processor with the yoghurt, creme fraiche, stock, Tabasco, salt and herbs. Process to combine. Place in a bowl, cover and refrigerate. Use a vegetable peeler to cut long strips from the remaining cucumber. Set aside.
- To make the garlic prawns, heat oil in a pan on medium-high heat. Add prawns, garlic and chilli and cook until the prawns are just cooked through. Season and toss in the parsley.
- Place a pile of garlic prawns in each bowl, spoon around the soup and garnish with cucumber. Season with pepper.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set