Chilled cucumber soup with garlic prawns

Cooking Soups Chilled cucumber soup with garlic prawns

This beautiful summer soup is just perfect for the festive season.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Tree nut free Wheat free
  1. 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.
  2. 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.
  3. Place a pile of garlic prawns in each bowl, spoon around the soup and garnish with cucumber. Season with pepper.

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2 1/2 telegraph cucumbers, peeled
300ml thick Greek yoghurt
75ml creme fraiche
300ml chicken stock
2-3 drops Tabasco sauce
1 tsp sea salt
2 tbsp chopped fresh mint
2 tbsp chopped fresh chives
2 tbsp chopped fresh dill
60ml olive oil
400g medium green prawns, peeled, tails on
4 garlic cloves, sliced
1 small red chilli, seeded, thinly sliced
3 tbsp chopped flat-leaf parsley

Adv

Autors
Preparation time
55
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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