Chilled cucumber soup with prawns and minty yoghurt – Food & Home Magazine
Place the cucumbers in a food processor and process until smooth. Stir in the yoghurt, stock and herbs and season.
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Ingredients
- <h3>Soup</h3>
- 5 cucumbers, peeled and seeded
- 300ml thick, Greek-style yoghurt
- 250ml (1 cup) chicken stock
- 45ml (3 tbsp) fresh chives, finely chopped
- 45ml (3 tbsp) fresh mint, finely chopped
- 10ml (2 tsp) fresh dill, finely chopped
- salt
- freshly ground black pepper
- 1 extra cucumber, sliced and seeded, to garnish
- <h3>Prawns</h3>
- 20ml (4 tsp) butter
- 12 medium prawns, shelled, tails intact
- 5 garlic cloves, sliced
- 10ml (2 tsp) Tabasco sauce
- 10ml (2 tsp) fresh flat-leaf parsley, finely chopped
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