Chilled Cucumber and Crayfish Soup

Name: Chilled Cucumber and Crayfish Soup
Ingredients: Salt and freshly ground white pepper; Salt and freshly ground white pepper; 4 sprigs dill; 150 ml/¼ pint double cream; 10 g/¼ oz fresh dill, roughly chopped; juice of ½ lemon; 1 tbsp natural yoghurt; 20 live crayfish; 1 cucumber (weighing about 450 g/1 lb); 150 ml/¼ pint dry white wine; 600 ml/1 pint fish stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Wonderful on a hot summer’s day, and easy to prepare, this soup is best eaten as soon as it is made.

Ingredients

1 cucumber (weighing about 450 g/1 lb)
20 live crayfish

Soup
Gluten-free
Pescatarian
Summer

Method

Bring the fish stock and white wine to the boil. Remove the intestinal tract from the crayfish by pinching the middle section of the tail between your fingers, then twist and pull. Plunge the crayfish into the boiling stock and cook for 3 minutes. Remove the crayfish and allow to cool. When cold, remove the meat from the tails and put to one side. Crush all the heads and shells