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Chilled prawn and cucumber soup
A super easy recipe for chilled prawn and cucumber soup, a summer favourite
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
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!
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