CHILLED CUCUMBER SOUP WITH GARLIC PRAWNS
From Lance & Valmai Knight
CF I.D. Valance
All our friends like this one hope you do to.
Serves 4-6
2 ½ telegraph cucumbers, peeled
300ml thick Greek yoghurt
75ml crème fraiche
300ml chicken stock
2-3 drops Tabasco sauce
1 tsp sea salt
2 tbs chopped fresh mint
2 tbs chopped fresh chives
2 tbs chopped fresh dill
Garlic prawns
60ml (1/4 cup) olive oil
400gms medium green prawns, peeled, tails on
4 garlic cloves, sliced
1 small red chilli, seeded, thinly sliced
3 tbs chopped flat leaf parsley
Cut two cucumbers in half and scrape out and discard the seeds.
Roughly chop the flesh and place in a processor with the yoghurt, Crème fraiche, stock, Tabasco, salt and herbs. Process to combine. Place in a bowl, cover and refrigerate.
Use a vegetable peeler to cut long strips from the remaining cucumber. Set aside.
To make the garlic prawns, heat oil in a pan on medium-high heat. Add prawns, garlic and chilli and cook until the prawns are just cooked through.
Season and toss in the parsley.
Place a pile of garlic prawns in each bowl, spoon around the soup and garnish with cucumber.
Season with pepper.
Enjoy, have a Very Happy and Save Christmas
HAPPY BIRTHDAY
Lance and Valmai
Rebel Note: Crème fraîche is pronounced 'krem fresh'. It is a thick and smooth soured cream with a rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria. (However, in France where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraîche.)