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    You are in: Home / Recipes / Chilled Cucumber & Yoghurt Soup With Prawns Recipe
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    Chilled Cucumber & Yoghurt Soup With Prawns

    Chilled Cucumber & Yoghurt Soup With Prawns. Photo by JustJanS

    1/1 Photo of Chilled Cucumber & Yoghurt Soup With Prawns

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    JustJanS's Note:

    My favourite soup on a hot summers day-I just love this. The prep time doesn't include chilling which I think takes about 6 hours. The canned Asian chicken stock I used to use is no longer available, so Aussies note I now use the boxed liquid stuff.

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    My Private Note



    Units: US | Metric


    1. 1
      Peel and deseed cucmbers-cut 2 into dice, and blend with the yoghurt, stock, sour cream, Tabasco and mint.
    2. 2
      Chill until very cold.
    3. 3
      Peel and deseed the remaining 1/2 cucmber and cut into small thin matchsticks.
    4. 4
    5. 5
      Before serving, saute prawns in the oil until they turn pink.
    6. 6
      Sprinkle with the salt and serve them in the chilled soup immediately.
    7. 7
      Serve the soup garnished with the strips of cucumber.

    Ratings & Reviews:

    • on May 20, 2002


      We had this soup for lunch on Sunday. It is very refreshing and light. The combination of ingredients compliment each other perfectly. The thought of a yoghurt soup put my son off from tasting it at frist. BUT after that first sip he liked it. A great recipe Jan S. This recipe will be added to our summer collection of goodies.

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    Nutritional Facts for Chilled Cucumber & Yoghurt Soup With Prawns

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 163.8
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 2.8 g
    Cholesterol 33.2 mg
    Sodium 237.8 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 1.1 g
    Sugars 6.0 g
    Protein 6.9 g

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