Cold Cucumber Soup with Prawns

Serves 5 (TWO LADLES EACH!)

Preparation:  20 mins.   NOTE:  This needs to be made the day before you intend to serve it.

It should also be chilled for two hours before serving.

This is a GUEST RECIPE featured in The Daily Mail by Robin Ellis and was provided by a close neighbour of his in Provence called Donald Douglas.   It is clearly considered to be a rather special recipe!

Ingredients

• 2 tbsp olive oil
  
  
• ½ tsp salt
  
  
• 2 cloves garlic peeled and crushed
  
  
• zest of 1 small lemon plus
  
  
• juice of ½ lemon
  
  
• 1 large cucumber
  
  
• 500g plain yoghurt (Greek makes a richer soup or fat-free if preferred)
  
  
• 1 organic vegetable stock cube
  
  
• sprinkling of chopped parsley
  
  

To serve

• ice cubes
  
  
• 10 cooked peeled prawns with their tails on
  
  
• extra parsley to finish

AND THIS IS WHAT YOU DO.....

1. In a large bowl mix together the olive oil, salt, garlic and lemon zest and juice.
   
   
2. Peel the cucumber, leaving some strips of green.
   
   
3. Grate it into the bowl.
   
   
4. Add the yoghurt.
   
   
5. Make 350ml stock with the stock cube.
   
   
6. When cool, add to the bowl.
   
   
7. Add some chopped parsley, and mix all the ingredients thoroughly.
   
   
8. Check seasoning.
   
   
9. Chill in the fridge, preferably overnight.
   
   
10. It’s a good idea to put the soup bowls in the fridge for a couple of hours before serving.
    
    
11. Stir the soup thoroughly and add an ice cube to each bowl.
    
    
12. I like to add 2-3 peeled prawns and a pinch of parsley to each serving.   If purchased raw, then saute on both sides in butter for a few minutes until they turn pink.