Prawns Easy Entrees

Chilled cucumber soup with garlic prawns

Name: Chilled cucumber soup with garlic prawns
Prep time: 55 min
Cook time: 5 min
Total time: 60 min
Yield: 4
Ingredients: 2 1/2 telegraph cucumbers, peeled; 300ml thick Greek yoghurt; 75ml creme fraiche; 300ml chicken stock; 2-3 drops Tabasco sauce; 1 teaspoon sea salt; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh dill; 60ml (1/4 cup) olive oil; 400g medium green prawns, peeled, tails on; 4 garlic cloves, sliced; 1 small red chilli, seeded, thinly sliced; 3 tablespoons chopped flat-leaf parsley

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55m

05m

Chilled cucumber soup with garlic prawns

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This beautiful summer soup is just perfect for the festive season.

2 1/2 telegraph cucumbers, peeled
300ml thick Greek yoghurt
75ml creme fraiche
300ml chicken stock
2-3 drops Tabasco sauce
1 teaspoon sea salt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill

Garlic prawns

60ml (1/4 cup) olive oil
400g medium green prawns, peeled, tails on
4 garlic cloves, sliced
1 small red chilli, seeded, thinly sliced
3 tablespoons chopped flat-leaf parsley

Method

1.

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.
2.

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.
3.

Place a pile of garlic prawns in each bowl, spoon around the soup and garnish with cucumber. Season with pepper.