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.
- 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
- 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.