Chilled cucumber soup with scampi

Recipes / Soups

Cucumber refreshes the palate between bites of succulent scampi, prawns and ricotta cheese.

Recipe «Chilled cucumber soup with scampi» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 11 Lebanese cucumbers, peeled, halved lengthwise, seeded, 60ml extra virgin olive oil, 1 large eschalot, finely chopped, 240g can butter beans, drained, rinsed well, 250ml buttermilk , 1 tsp lemon juice, 18 raw scampi or large green prawns, peeled, cleaned, 120g fresh whole-milk ricotta , 6 large cooked prawns, peeled, cleaned, halved lengthwise, Lemon-pressed extra virgin olive oil, to serve.

Ingredients:

  • 11 Lebanese cucumbers, peeled, halved lengthwise, seeded 
  • 60ml extra virgin olive oil 
  • 1 large eschalot, finely chopped 
  • 240g can butter beans, drained, rinsed well 
  • 250ml buttermilk 
  • 1 tsp lemon juice 
  • 18 raw scampi or large green prawns, peeled, cleaned 
  • 120g fresh whole-milk ricotta 
  • 6 large cooked prawns, peeled, cleaned, halved lengthwise 
  • Lemon-pressed extra virgin olive oil, to serve 

Instructions

  1. Reserve 1 halved cucumber, scatter cut sides of remainder with 1 teaspoon sea salt and place, cut-side down, over a tray covered with 3 layers of paper towel. Stand for 20 minutes.
  2. Meanwhile, in a small saucepan, heat 2 tablespoons olive oil and cook eschalot for 3 minutes, add butter beans and cook for 2 minutes. Cool.
  3. Do not rinse cucumbers. Coarsely chop cucumbers, then process in a food processor with bean mixture and buttermilk until very smooth. Adjust seasoning, if needed, with a little more sea salt, then transfer to a jug and refrigerate until chilled.
  4. To serve, cut reserved cucumber half into long, thin strips and toss with lemon juice. Heat remaining olive oil in a frying pan over medium–high heat, add scampi and cook for 1 minute or until just opaque.
  5. Place 1 tablespoon ricotta in the base of each soup bowl, top with 3 scampi and 2 prawn halves and ladle soup around the ricotta. Top with cucumber strips, drizzle with lemon oil and grind over a little fresh black pepper.