Summer prawn and cucumber soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in

Soups: Le Cordon Bleu Home Collection


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.


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


  1. 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.
  2. 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