Chilled Cucumber Yoghurt Soup With Prawns Recipes

CHILLED CUCUMBER SOUP WITH SHRIMP

Steps:

• In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
• Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.

CHILLED CUCUMBER SOUP WITH SHRIMP AND GOAT CHEESE

Steps:

• Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth. Taste and season with salt and pepper.
• Stir in dill, basil and lemon zest. Cover and refrigerate for 1-2 hours, until completely cool.
• Season shrimp simply with salt and pepper and sauté in a non-stick pan over medium heat until pink all around. (We have a lot of other flavors in this soup, keep the shrimp simple with seasoning!).
• To serve: top soup with a couple pieces of shrimp, crumbled goat cheese and serve alongside some fresh challah or focaccia to round out the meal.

CHILLED CUCUMBER & YOGHURT SOUP WITH PRAWNS

Steps:

• 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.