Chilled Cucumber Yoghurt Soup with Prawns
Cool off with this vibrant Chilled Cucumber Yoghurt Soup with Prawns, a refreshing dish perfect for warm-weather days. Creamy Greek yoghurt blends seamlessly with crisp cucumber, aromatic dill, and a hint of zesty garlic and lemon for a light yet flavorful base. This chilled soup is beautifully complemented by tender, buttery sautéed prawns, which can be spiced with chili flakes for a subtle kick. Quick and easy to prepare, with just 15 minutes of prep time, this no-cook recipe is an ideal appetizer or light lunch option. Garnish with fresh dill and a drizzle of olive oil for an elegant presentation that will impress at any summer gathering. With its blend of cooling ingredients and a protein-packed topping, this soup is as nourishing as it is satisfying.
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Recipe Information
Ingredients
- 2 large Cucumber
- 500 grams Greek yoghurt
- 1 clove Garlic
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 200 grams Cooked prawns (peeled and deveined)
- 1 tablespoon Butter
- 0.5 teaspoons Chili flakes (optional)
- 250 ml Cold water
- 4 pieces Ice cubes
Instructions
Start by peeling the cucumbers. Cut them lengthwise and use a spoon to scoop out the seeds. Dice the cucumbers into small pieces.
In a blender or food processor, combine the diced cucumbers, Greek yoghurt, garlic clove, olive oil, lemon juice, fresh dill, salt, black pepper, and the cold water. Blend until smooth.
Taste and adjust seasoning if needed. If you prefer a thinner soup, add an additional splash of cold water.
Add the ice cubes to the blender and blend again for a few seconds to chill the soup further.
Transfer the soup to a bowl, cover, and refrigerate for at least 20 minutes to allow the flavors to meld together.
While the soup chills, prepare the prawns. In a small frying pan, melt the butter over medium heat. Add the cooked prawns and sauté for 2-3 minutes until they are warmed through and slightly golden. If desired, sprinkle with chili flakes for a spicy kick.
To serve, ladle the chilled cucumber yoghurt soup into bowls. Top each bowl with a few sautéed prawns and garnish with extra fresh dill or a drizzle of olive oil if desired.
Serve immediately and enjoy the refreshing flavors!
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
