Name: Chilled cucumber soup with prawns and minty yoghurt
Cook time: 15 min
Yield: 4
Ingredients: Soup; 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 and freshly ground black pepper,to taste; 1 extra cucumber, sliced and seeded, to garnish; Prawns; 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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Chilled cucumber soup with prawns and minty yoghurt

Serves: 4

Cooking Time: 15 mins

Ingredients

Soup
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 and freshly ground black pepper,to taste
1 extra cucumber, sliced and seeded, to garnish
Prawns
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

Instructions

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.

Notes

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

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