Cold avocado soup with prawn skewers

Name: Cold avocado soup with prawn skewers
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 12 frozen shrimps (à approx. 15 g; without head, with shell); 1 Garlic clove; 2 TABLESPOONS Oil; 1/2 bunch Chives; 6 Branches Dill; 1/4 collar Coriander; 1/2 (approx. 190 g) Cucumber; 1 Shallot; 1 Organic Lemon; 2 Avocados (about 300 g each); 150 g Whole milk yoghurt; 150 ml Milk; 1–2 tabasco splash; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Pumpkin seeds; 4 wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

12 frozen shrimps (à approx. 15 g; without head, with shell)
1 Garlic clove
2 TABLESPOONS Oil
1/2 bunch Chives
6 Branches Dill
1/4 collar Coriander
1/2 (approx. 190 g) Cucumber
1 Shallot
1 Organic Lemon
2 Avocados (about 300 g each)
150 g Whole milk yoghurt
150 ml Milk
1–2 tabasco splash
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Pumpkin seeds
4 wooden skewers

Directions

1
Defrost the prawns. Peel garlic and chop finely. Remove the skin from the prawns. Wash the prawns and drain them in a sieve. Mix oil and garlic, marinate shrimps in it for about 1 hour.
2
Wash the herbs, shake dry, pluck off leaves and flags and chop finely. Cut chives into fine rolls. Peel and chop the cucumber and shallot. Wash lemon hot, rub dry and grate peel thinly.
3
Halve the lemon and squeeze the juice. Cut avocados in half, remove the core, remove the flesh from the skin and cut into small pieces. Finely puree herbs, except 1-2 tbsp. for garnishing, with shallot, cucumber, avocado, yoghurt, milk, lemon juice and peel.
4
Season to taste with Tabasco and salt.
5
Heat a cast-iron pan. Remove the prawns from the marinade and place 3 pieces on each wooden skewer. Place the prawn skewers in the hot pan and fry on each side for approx. 2 minutes. Season with salt and pepper.
6
Chop the pumpkin seeds. Fill avocado soup into glasses. Sprinkle with herbs and pumpkin seeds. Add the prawn skewer.