Summer prawn and cucumber soup

Name: Summer prawn and cucumber soup
Prep time: 20 min
Cook time: 10 min
Total time: 3 h
Yield: Serves 6-8
Ingredients: 1 teaspoon chopped fresh mint; 1 clove garlic, crushed; 1 egg, optional; 2 X 450 g (14 ¼ oz) cartons Greek-style or plain yoghurt; 12 medium cooked prawns, shells on; 1 teaspoon chopped fresh chives; 125 ml (4 fl oz) cream; 60 g (2 oz) cooked shelled prawns, fresh or frozen, coarsely chopped; 375 ml (12 fl oz) chicken stock; 155 ml (5 fl oz) tomato juice; 250 g (8 oz) cucumber

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
3 hr

Appears in

Soups

By Le Cordon Bleu

Published 1998

About

An unusual and refreshing soup with its origins in the Middle East. Very easy to make, it should be served chilled, accompanied by flat bread, for a perfect alfresco lunch.

Ingredients

250 g (8 oz) cucumber
1 egg, optional
375

Lunch
Gluten-free
Summer
Soup

Method

Peel and cut the cucumber into 1 cm (½ inch) cubes, salt them lightly and leave on a plate for about 30 minutes. Rinse under cold water, drain and dry on crumpled paper towels.
Bring a small pan of salted water to the boil, lower in the egg and simmer for 7 minutes. Lift the egg out into a bowl of iced water to stop the cooking process and tap to just crack the sh