Chilled cucumber soup with garlic prawns

I have always stated soup is not proper food. I know my sister, Elisabeth, disagrees strongly, but then again, she’s a soup fanatic. Over time I must admit there are some exceptions, and this is a soup that is excellent for warm summer days.

Cucumber soup

  • 2 ½ cucumber, peeled
  • 300 ml greek yoghurt
  • 75 ml creme fraiche
  • 300 ml chicken stock
  • 2-3 drops tabasco
  • 1 tsp sea salt
  • 2 tbsps mint, finely chopped
  • 2 tbsps chives, finely chopped
  • 2 tbsps dill, finely chopped

Garlic shrimps

  • 60 ml olive oil
  • 500 gr scampi, peeled
  • 4 garlic cloves, thinly sliced
  • 1 red chili, deseed, thinly sliced
  • 3 tbsps flat leaf parsley, finely chopped

Cut two cucumbers in half and scrape out and discard the seeds. Roughly chop the flesh and place in a processor with the yoghurt, creme fraiche, stock, Tabasco, salt and herbs. Process to combine. Place in a bowl, cover and refrigerate. Use a vegetable peeler to cut long strips from the remaining cucumber. Set aside.

To make the garlic prawns, heat oil in a pan on medium-high heat. Add prawns, garlic and chilli and cook until the prawns are just cooked through. Season and toss in the parsley.

Place a pile of garlic prawns in each bowl, spoon around the soup and garnish with cucumber. Season with pepper.

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