Iced cucumber soup with prawns

Name: Iced cucumber soup with prawns
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8-12 raw peeled shrimps (fresh or frozen; without head; 100-125 g); 1/2 bunch/pot of basil; 1 medium cucumber; 500 g Whole milk yoghurt; 7-10 Tbsp S; 1 TABLESPOON Oil; 7-10 Tbsp some red peppers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8-12 raw peeled shrimps (fresh or frozen; without head; 100-125 g)
1/2 bunch/pot of basil
1 medium cucumber
500 g Whole milk yoghurt
7-10 Tbsp S
1 TABLESPOON Oil
7-10 Tbsp some red peppers

Directions

1
Possibly defrost the prawns. Wash the basil and cut into strips. Peel the cucumber, cut it in half lengthwise, remove the seeds and cut into pieces. Puree the cucumber and half of the basil. Stir in yoghurt. Flavour with lime juice, salt, pepper and sugar. Cool for at least 4 hours.
2
Cut shrimps lengthwise on the back, remove the dark intestine. Wash the shrimps and pat them dry. Fry in hot oil at medium heat for about 2 minutes on each side. Clean, seed, wash and finely chop the pepperoni. Serve the soup with prawns. Sprinkle the rest of the basil and pepperoni on top. Bread goes well with it