• 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.