Chilled Prawn and Cucumber Soup
|Cucumber||1 , peeled, diced|
|Fish stock||14 Fluid Ounce, chilled (400 Milliliter, 1 2/3 Cups)|
|Tomato juice||5 Fluid Ounce (150 Milliliter, 2/3 Cup)|
|Low fat natural yogurt||5 Fluid Ounce (Unsweetened, 150 Milliliter, 2/3 Cup)|
|Low fat fromage frais/Double the quantity of yogurt||5 Fluid Ounce (150 Milliliter, 2/3 Cup)|
|Peeled prawns||4 1⁄2 Ounce, thawed if frozen, roughly chopped (Shrimp, 125 Gram)|
|Tabasco sauce||3 Drop|
|Mint||1 Tablespoon, chopped|
|White pepper||To Taste|
|Ice cubes||2 (To Serve)|
|Peeled prawns||1⁄2 Cup (8 tbs) (Shrimp, Whole)|
1. Place the diced cucumber in a blender or food processor and work for a few seconds until smooth. Alternatively, chop the cucumber finely and push through a sieve.
2. Transfer the cucumber to a bowl. Stir in the stock, tomato juice, yogurt, fromage frais (if using) and prawns (shrimp), and mix well. Add the Tabasco sauce and season with salt and pepper to taste.
3. Stir in the chopped mint, cover and chill for at least 2 hours.
4. Ladle the soup into glass bowls and add a few ice cubes. Serve garnished with sprigs of fresh mint, cucumber slices and whole peeled prawns (shrimp).