Chilled cucumber soup with prawn & tomato salsa

Posted by adm On August - 12 - 2011

How to cook Chilled cucumber soup with prawn & tomato salsa


  • 4 Lebanese cucumbers, ends cut, coarsely sliced
  • 390g (1 1/2 cups) Vaalia low-fat natural yogurt
  • 1/2 cup shredded fresh batch
  • 2 green shallots, ends cut, thinly sliced
  • 1 tbs finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon succus
  • Saltiness & freshly ground black peppercorn
  • Shrimp & tomato salsa

  • 6 (approximately 160g) cooked tiger prawns, raw, deveined, finely sliced
  • 1 little (approximately 90g) ripe tomato, finely shredded
  • 1 tbs finely shredded fresh mass

How to:

  • Place cuke, yogurt, lot, green shallot, lemon rind and lemon juice in the jug of a blender and blend until almost tranquil. Taste and season with salt and peppercorn.

  • Transfer to a large bowl and place in the fridge for 1 hour to gelidity.

  • To make the salsa, combine the shrimp, tomato and mint in a roll.

  • Divide the soup among serving bowls and top with salsa to serve.

  • DevelopŠ¹ timeŠ¹:30 min.

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