John Myers
Yogurt and Cucumber Soup with Prawn Skewer
The perfect yogurt and cucumber soup with prawn skewer recipe with a picture and simple step-by-step instructions.
- 2 Pc. Cucumber
- 500 ml Yogurt
- 200 ml Creme fraiche Cheese
- 200 g Shrimp fresh
- 1 bunch Mint
- Coarse sea salt
- 1 pinch Sugar
- Szechuan pepper
- Wash, peel and halve the cucumbers, scrape out the seeds with a spoon and cut the cucumber halves into small pieces. Season with salt and pepper and let it steep for about 5 minutes. Then puree with the hand blender. Add the crème fraîche and mix in. Wash, chop and mix in 8-10 mint leaves. Pass the mixture through a sieve and season again with salt, sugar and the freshly ground Szechuan pepper.
- Skewer the prawns on a lemongrass stalk, fry them and distribute them in the soup bowls and fill up with the cold soup. Garnish with mint leaves.
- Tip 3: Peel the cucumbers first to remove the bitter substances. Then remove the seeds to reduce the water content.
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