Chilled Cucumber & Yoghurt Soup With Prawns - cooking recipe

Ingredients
    2 1/2 cucumbers
    300 ml greek natural yoghurt
    300 ml quality chicken stock (we use a canned Asian style)
    40 ml sour cream
    3 drops Tabasco sauce
    2 tablespoons chopped of fresh mint
    12 large raw prawns, shells and heads removed
    2 tablespoons olive oil
    sea salt
Preparation
    Peel and deseed cucmbers-cut 2 into dice, and blend with the yoghurt, stock, sour cream, Tabasco and mint.
    Chill until very cold.
    Peel and deseed the remaining 1/2 cucmber and cut into small thin matchsticks.
    Chill.
    Before serving, saute prawns in the oil until they turn pink.
    Sprinkle with the salt and serve them in the chilled soup immediately.
    Serve the soup garnished with the strips of cucumber.

Leave a comment