Prawn, Cucumber and Buttermilk Soup


  • 1 cucumber
  • 600 g (1 pint) buttermilk
  • 300 mls (Β½ pint) semi-skimmed milk
  • 400 g (14 oz) peeled prawns
  • fresh dill, basil or coriander leaf


Simply put the peeled, seeded and roughly chopped cucumber in a blender or food processor with the buttermilk, semi-skimmed milk, half the prawns and a little fresh dill, basil or coriander leaf, and blend until smooth. Chill, season to taste, stir in the remaining whole peeled prawns and serve.

For an oriental version of this, use coconut milk, coriander, mint or basil, and a little grated fresh ginger and lime zest.