Lebanese cucumber soup

    Lebanese cucumber soup


    1 person made this

    About this recipe: This recipe is useful if you have a glut of cucumbers in the garden. It makes a very good lunch or supper meal.

    HighSpeedMum Gloucestershire, England, UK

    Serves: 4 

    • 1 cucumber
    • 450ml (3/4pt) strong chicken stock
    • 150ml (1/4pt) tomato juice
    • 300g unsweetened yoghurt
    • 150ml (1/4pt) single cream
    • salt and pepper
    • 60g shelled prawns
    • 1 clove garlic, halved
    • chopped mint, to garnish
    • chopped hard boiled egg, to garnish

    Prep:30min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

    1. Peel and slice the cucumber, salt lightly and leave on a plate for 30 minutes before straining.
    2. Meanwhile, mix the stock, tomato juice and yoghurt together.
    3. When quite smooth, add the drained cucumber and cream, salt, pepper and prawns.
    4. Chill for 2-3 hours.
    5. Rub a soup tureen or bowls with the garlic.
    6. Pour the soup in and sprinkle with the chopped mint and hard-boiled egg just before serving.
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