Chilled Cucumber Soup With Garlic Prawns

By Valli Little

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This beautiful summer soup is just perfect for the festive season.

All you have to do is throw all your ingredients of Chilled Cucumber Soup With Garlic Prawns

  1. 2 1/2 telegraph cucumbers, peeled
  2. 300ml thick Greek yoghurt
  3. 75ml creme fraiche
  4. 300ml Massel chicken style liquid stock
  5. 2-3 drops Tabasco sauce
  6. 1 teaspoon sea salt
  7. 2 tablespoons chopped fresh mint
  8. 2 tablespoons chopped fresh chives
  9. 2 tablespoons chopped fresh dill
  10. 60ml (1/4 cup) olive oil
  11. 400g medium green prawns, peeled, tails on
  12. 4 garlic cloves, sliced
  13. 1 small red chilli, seeded, thinly sliced
  14. 3 tablespoons chopped flat-leaf parsley

The instruction how to make Chilled Cucumber Soup With Garlic Prawns

  1. Cut two cucumbers in half and scrape out and discard the seeds. Roughly chop the flesh and place in a processor with the yoghurt, creme fraiche, stock, Tabasco, salt and herbs. Process to combine. Place in a bowl, cover and refrigerate. Use a vegetable peeler to cut long strips from the remaining cucumber. Set aside.
  2. To make the garlic prawns, heat oil in a pan on medium-high heat. Add prawns, garlic and chilli and cook until the prawns are just cooked through. Season and toss in the parsley.
  3. Place a pile of garlic prawns in each bowl, spoon around the soup and garnish with cucumber. Season with pepper.

Nutritions of Chilled Cucumber Soup With Garlic Prawns

fatContent: 384.312 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 15 grams carbohydrates
fibreContent: 14 grams sugar
cholesterolContent: 20 grams protein
sodiumContent: 135 milligrams cholesterol

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