Chilled cucumber soup with Cajun prawns

Chilled-cucumber-soup-with-Cajun-prawns

Prepare Time: 1:00 | Cook Time: 0:10 | Difficulty: EASY

Here’s a great way to eat sweet, crisp Lebanese cucumbers on hot January days – pureed in a chilled soup served with succulent prawns.

Ingredients

Nutrition

Energy

415kJ

Fat saturated

0.50g

Fat Total

2.00g

Carbohydrate sugars

g

Carbohydrate Total

6.00g

Dietary Fibre

1.50g

Protein

14.00g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  1. Place the cucumber, buttermilk, water, shallot, chopped mint and salt in the bowl of a food processor and process for 2 minutes. Transfer to a large jug. Taste and season with salt and pepper. Cover with plastic wrap and place in the fridge for 2 hours or until well chilled.

  2. To butterfly the prawns, use a small sharp knife to cut a slit lengthways along the centre of the back of each prawn (don't cut all the way through). Devein. Gently open each prawn and press down slightly to flatten. Place the prawns in a bowl. Add seasoning and toss to coat.

  3. Preheat a large frying pan over medium-high heat. Spray with olive oil spray. Add half the prawns and cook for 2 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining prawns.

  4. Divide the soup among serving bowls and arrange 3 prawns in the centre. Sprinkle with mint leaves to serve.


Australian Good Taste – January 2009 , Page 18

Recipe by Gemma Luongo
Photography by John Paul Urizar

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