Iced cucumber soup #2 recipe
information
Preparation time: 15 minutes, plus chilling,
Cooking time: 15-20 minutes,
Calories: 203 per portion
ingredients
25 g (1 oz) butter
1 cucumber, chopped
2 shallots, chopped
450 ml (3/4 pint) semi-skimmed milk
2 garlic cloves, crushed
1 bay leaf
salt and pepper
1 tablespoon chopped mint
1 tablespoon chopped chives
250 g (9 oz) prawns
5 tablespoons natural low-fat yogurt
3 tablespoons smetana
1 cucumber, chopped
2 shallots, chopped
450 ml (3/4 pint) semi-skimmed milk
2 garlic cloves, crushed
1 bay leaf
salt and pepper
1 tablespoon chopped mint
1 tablespoon chopped chives
250 g (9 oz) prawns
5 tablespoons natural low-fat yogurt
3 tablespoons smetana
For the garnish
mint sprigs
cucumber slices
peeled prawns
cucumber slices
peeled prawns
method
1. Melt the butter in a saucepan, add the cucumber and shallots, cover and cook gently for 5 minutes, until softened but not brown.
2. Add the milk, garlic, bay leaf, and salt and pepper to taste, and simmer for 10 minutes. Remove the bay leaf. Pour the soup into a liquidizer or food processor and work until smooth.
3. Pour into a soup tureen and stir in the herbs, prawns, yogurt and smetana. Chill for 2 hours.
5. Garnish with mint, cucumber slices and prawns to serve.
Follow this quite rich soup Smetana gives a smooth with a low-calorie main texture to this soup,
Cooking the vegetables in butter makes the soup taste better than using any other fat or oil
2. Add the milk, garlic, bay leaf, and salt and pepper to taste, and simmer for 10 minutes. Remove the bay leaf. Pour the soup into a liquidizer or food processor and work until smooth.
3. Pour into a soup tureen and stir in the herbs, prawns, yogurt and smetana. Chill for 2 hours.
5. Garnish with mint, cucumber slices and prawns to serve.
Follow this quite rich soup Smetana gives a smooth with a low-calorie main texture to this soup,
Cooking the vegetables in butter makes the soup taste better than using any other fat or oil
serving amount
serves 4
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