Chilled cucumber soup with garlic prawns

Posted by adm On January - 12 - 2012

How to cook Chilled cucumber soup with garlic prawns


  • 2 1/2 telegraph cucumbers, raw
  • 300ml thick Greek yogurt
  • 75ml creme fraiche
  • 300ml chicken strain
  • 2-3 drops Tabasco sauce
  • 1 tsp sea saltiness
  • 2 tbs chopped fresh heap
  • 2 tbs chopped fresh schnittlaugh
  • 2 tbs chopped fresh dill
  • Garlic prawns

  • 60ml (1/4 cup) olive oil
  • 400g medium green prawns, raw, tails on
  • 4 garlic cloves, sliced
  • 1 small red chilly, sown, thinly sliced
  • 3 tbs chopped flat-leaf parsley

How to:

  • Cut two cucumbers in half and scrape out and discard the seeds. Roughly chop the flesh and place in a processor with the yogurt, creme fraiche, strain, Tabasco, salt and herbs. Process to trust. Place in a bowlful, cover and refrigerate. Use a vegetable peeler to cut long strips from the remaining cuke. Set parenthesis.

  • To make the garlic prawns, heat oil in a pan on medium-high passion. 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 trough, spoon around the soup and garnish with cuke. Season with peppercorn.

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