Iced Cucumber Soup #2
Ingredients
- 1 oz butter
- 1 cucumber chopped
- 2 shallots chopped
- 3/4 pins semi-skimmed milk
- 2 garlic cloves crushed
- 1 bay leaf
- salt and pepper
- 1 tablespoon chopped mint
- 1 tablespoon chopped chives
- 9 oz prawns
- 5 tablespoons natural low-fat yogurt
- 3 tablespoons smetana
for the garnish
- mint sprigs
- cucumber slices
- peeled prawns
Instructions
- Melt the butter in a saucepan, add the cucumber and shallots, cover and cook gently for 5 minutes, until softened but not brown.
- 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.
- Pour into a soup tureen and stir in the herbs, prawns, yogurt and smetana. Chill for 2 hours.
- 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
Calories: 173 kcal
Carbohydrates: 12 g
Protein: 14 g
Fat: 7g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 101 mg
Sodium: 477 mg
Potassium: 453 mg
Fiber: 1 g
Sugar: 9 g
Vitamin A: 642 IU
Vitamin C: 5 mg
Calcium: 230 mg
Iron: 1 mg