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Home » Super Soups » Chilled/Cold Prawn And Cucumber Soup

Chilled/Cold Prawn And Cucumber Soup

Author: Karon Grieve Published : July 2019

Recipe
chilled prawn and cucumber soup
chilled prawn and cucumber soup
chilled prawn and cucumber soup pin image

Deliciously light yet creamy this chilled prawn and cucumber soup is perfect for lunch or supper in the garden when the weather is good or for summer parties or picnics too.

chilled prawn and cucumber soup in small glass with prawn decoration

Chilled/cold soups

I love soup of all sorts, to me, it is the ultimate comfort food. So why should you be deprived of your comforts in summer when the weather is (hopefully) warmer.

That’s when chilled soups come into play. Just as comforting in their luxurious creaminess but cool and a little decadent too.

I came up with this recipe for my book A Wee Taste Of Scotland where you’ll find over 50 easy recipes for Scottish inspired party food and nibbles.

top down shot of two glasses with prawn soup

Ingredients for prawn and cucumber soup

The soup base is onion and garlic, pretty much standard for all soups.

Then there is cucumber, cooked prawns, cream and milk.

Herbs for flavour

I’ve used a combination of fresh mint, dill and chives in my recipe.

close up of side vew of glasses of cucumber and prawn soup

How to make chilled prawn and cucumber soup

Start by sauteing the onion in a pan and then adding the garlic.

Now add the cucumber and cook for 5 minutes before adding the milk and almost bringing to the boil before lowering heat and simmering for just 5 minutes.

Use a stick blender to puree the soup and then add the chopped cooked prawns, herbs and cream

Pour into small glasses and cover and chill for 2 hours.

Serve with an extra prawn balanced on the side of the glass

2 glasses of prawn and cucumber soup

Pro tip

When making these chilled/cold soups the time that you leave them to chill for is really important. Not only are you bringing the temperature of the soup down but you are giving it time for the flavours to develop properly.

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Looking for more delightful chilled soup recipes to try this summer? Then check these out before you go;

Chilled summer borscht (beetroot soup)

Chilled cream of asparagus soup with almonds and thyme

Light and creamy nasturtium soup

Watercress and spinach soup

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
chilled prawn and cucumber soup

Chilled prawn and cucumber soup

Karon Grieve
A super easy recipe for chilled prawn and cucumber soup, a summer favourite
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Soup
Cuisine British
Servings 6 people
Calories 223 kcal

Ingredients
 

  • 25 g butter
  • 1 small onion finely chopped
  • 1 clove garlic crushed
  • 1 small cucumber peeled and finely diced
  • 300 ml milk
  • 1 tbsp mint dill and chives chopped
  • 50 g prawns cooked peeled and chopped
  • 300 ml double cream thick cream
  • salt and pepper
  • 6 cooked prawns peeled but with tails left on and ribbons of cucumber to decorate each glass
Metric – US Customary

Instructions
 

  • Melt butter and gently saute the onion and garlic till soft but not coloured
  • Add chopped cucumber and cook till tender
  • Stir in milk and almost bring to boil then lower heat and simmer for 5 minutes
  • Blitz till smooth and cool completely
  • Stir in the cooked peeled and chopped prawns, herbs and double cream
  • Cover with clingflim and chill in the fridge for at least 2 hours to allow flavours to develop
  • Serve in 6 small glasses

Notes

This recipe serves 6 small starters in little glasses. If you want to serve larger portions this amount would do 4 cups of soup.

Nutrition

Calories: 223kcalCarbohydrates: 6gProtein: 5gFat: 20gSaturated Fat: 13gCholesterol: 95mgSodium: 111mgPotassium: 175mgFiber: 1gSugar: 4gVitamin A: 878IUVitamin C: 3mgCalcium: 115mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Fish and Seafood Recipes, Party Food, Summer, Super Soups

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Comments

  1. Sally Shields says

    December 16, 2024 at 1:13 am

    Can I make this the night before. I would like to use it for Christmas lunch

    Reply
    • Karon Grieve says

      December 20, 2024 at 11:23 am

      Hi Sally
      Yes you can make it the night before and store covered in the fridge.
      K

      Reply

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