Cold cucumber soup with prawns

Cold cucumber soup with prawns


2 people made this

About this recipe: This no-cook cucumber and prawn soup is the perfect thing for hot summer evenings. It is cooling, filling, and best of all - easy to prepare!

jean.isacke Dorset, England, UK

Serves: 6 

  • 1 cucumber - peeled, deseeded and finely chopped
  • 1 teaspoon salt
  • 400ml (14 fl oz) chicken stock
  • 140ml (5 fl oz) tomato juice
  • 280g (10 oz) plain natural yoghurt
  • a few dashes Tabasco®
  • 140ml (5 fl oz) single cream
  • 340g (12 oz) cooked prawns (shells on)
  • 10 mint leaves, chopped
  • 1 pinch cayenne pepper

Prep:20min  ›  Ready in:20min 

  1. Place cucumber in a sieve and sprinkle with salt; leave to drain for 30 minutes. Rinse the salt off under the cold tap then leave to drain.
  2. Whisk together the chicken stock, tomato juice, yoghurt, Tabasco® and cream until well blended. Stir in the cucumber and let sit for 20 minutes.
  3. Ladle the soup into bowls and garnish with prawns, mint and a sprinkle of cayenne.

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