Chilled cucumber soup with scampi

Posted by adm On February - 29 - 2012

How to cook Chilled cucumber soup with scampi


  • 11 (1.5kg) Lebanese cucumbers, raw, halved longitudinally, sown
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 large shallot, finely sliced
  • 240g can butter beans, knackered, rinsed swell
  • 250ml (1 cup) buttermilk
  • 1 teaspoon lemon succus
  • 18 raw scampi or large green prawns, raw, cleaned
  • 120g fresh whole-milk ricotta
  • 6 large cooked prawns, raw, cleaned, halved longwise
  • Lemon-pressed extra virgin olive oil, to service

How to:

  • Taciturnity 1 halved cuke, scatter cut sides of remainder with 1 teaspoon sea salt and situation, cut-side fine-tune, over a tray covered with 3 layers of paper towel. Symbolize 20 proceedings.

  • Lag, in a small saucepan, oestrus 2 tablespoons olive oil and cook eschalot for 3 transactions, add butter beans and cook for 2 transactions. Chill.

  • Do not rinse cucumbers. Coarsely chop cucumbers, then process in a food processor with bean mixture and buttermilk until very still. Adjust seasoning, if needful, with a little more sea saltiness, then transfer to a jug and refrigerate until chilled.

  • To dish, cut reserved cucumber half into yearn, thin strips and toss with lemon succus. Heat remaining olive oil in a frying pan over medium–high hotness, add scampi and cook for 1 minute or until just unintelligible.

  • Post 1 tablespoon ricotta in the base of each soup stadium, 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 peppercorn.

  • Comments are closed.