Iced Cucumber, Prawn and Yoghurt Soup is a traditional British recipe for a classic chilled summer soup of prawns and cucumber in a herbed yoghurt base. The full recipe is presented here and I hope you enjoy this classic British version of: Iced Cucumber, Prawn and Yoghurt Soup.
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This is a classic summer soup that's ideal for a hot day. Why not serve it as a starter for your next barbecue party?
Ingredients:
1 large cucumber, grated
275g natural yoghurt
1 tbsp tarragon vinegar
2 tbsp chives, chopped
1 tbsp gherkins, finely chopped
50g cooked prawns, shelled
salt and freshly-ground black pepper, to taste
dill, to garnish
Method:
In a bowl, mix together the cucumber, yoghurt, vinegar and chives. Season to taste with salt and black pepper then cover and chill in the refrigerator for at least 3 hours.
When ready to serve, stir in the gherkins and prawns. Divide between chilled bowls and serve immediately, garnished with the dill.
