Chilled Cucumber Yoghurt Soup With Prawns Recipes

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.

CHILLED CUCUMBER SOUP

Steps:

• Put everything except the red pepper dice into a blender container and puree until smooth.
• Chill at least one hour.
• Serve topped with red pepper dice.
• Variation: Use about 1/4 cup packed fresh cilantro leaves instead of the green onion.
• Makes 2 generous or 4 small servings.

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, AVOCADO AND SHRIMP SOUP

Steps:

• Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
• Peel the other half of the avocado, then cut it into chunks.
• Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
• To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
• Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.

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.