Cold cucumber soup with prawns

    20 min

    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!


    Dorset, England, UK
    4 people made this

    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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