Chilled cucumber soup with prawns and minty yoghurt

May 21, 2012 (Last Updated: January 11, 2019)

Chilled cucumber soup with prawns and minty yoghurt

Serves: 4
Cooking Time: 15 mins


  • 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



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.

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