Place the cucumbers in a food processor and process until smooth. Stir in the yoghurt, stock and herbs and season. Place in a bowl, cover and refrigerate until needed. For the prawns, melt the butter in a large pan and fry the prawns until just cooked through, about 2 minutes. Add the garlic and Tabasco and cook for a further minute. Stir through the parsley. Using a vegetable peeler, cut strips from the extra cucumber and slice. Pour the chilled soup into serving bowls, top with the garlic prawns and garnish with cucumber strips. To drink: Steenberg 1682 Brut MCC (N/V), with a beautiful fresh green apple and biscuit nose.Chilled cucumber soup with prawns and minty yoghurt
Ingredients
Soup
Prawns
Instructions
Notes
Chilled cucumber soup with prawns and minty yoghurt
May 21, 2012 (Last Updated: January 11, 2019)
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