Minted Cucumber Soup
|Buttermilk||1 Cup (16 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Finely chopped mint||1 Tablespoon|
|Cooked prawn||250 Gram, shelled and deveined|
Peel, seed and chop 3 of the cucumbers, place in a blender or food processor with buttermilk and yogurt and process until smooth.
Strainthe & puree through a fine sieve into a bowl, pressing hard on the solids, and add salt and pepper to taste.
Peel the remaining cucumber very thinly to leave some of the green under the skin.
Halve, scoop out seeds and chop flesh fine.
Add to the soup with the chopped mint, cover and chill.
If including prawns add at this time, reserving for garnish.
Serve in chilled bowls, garnishing each with a cucumber slice and a prawn or mint sprig.