Appetizers / Soups / Salads

Cucumber and Dill Soup w seared ginger prawns is for Soup.

Cucumber and Dill Soup w seared ginger prawns takes several minutes to prepare.

Cucumber and Dill Soup w seared ginger prawns takes several minutes to cook.

Cucumber and Dill Soup w seared ginger prawns makes 4 servings.

The ingredients for Cucumber and Dill Soup w seared ginger prawns are:

1/2 leek, washed & thinly sliced
2 knobs butter (10g approx.)
1 Lebanese cucumber, thinly sliced
2 Tbl dill leaves, plus extra for garnish
400ml vegetable stock
200ml cream (60% Philedelphia Cream for Cooking)
Juice of 1 lemon
4 tsp olive oil for drizzling
12 large prawns, heads removed, shelled & deveined
2 tsp gigner, finely chopped
1/2 tsp chopped red chilli
Zest & juice of 1 lemon
1 Lebanese cucumber, peeled then shaved lengthways

Here is how you make Cucumber and Dill Soup w seared ginger prawns:

Sweat the leek in the butter until soft. Add cucumber and dill leaves and sweat for a couple more minutes. Pour in vegetable stock and cream and bring to the boil. Let it bubble 3-4 minutes then remove from heat. Cool, puree, season to taste, strain and fold in the lemon juice. Chill until ready to use.Plat the prawns in a bowl, add the ginger, chilli and lemon zest and mix well. Put the shaved cucumber in a bowl with a couple of pinches of salt and the lemon juice. Set aside for 5 minutes.Heat a pan and coat with olive oil spray. Season prawns with salt and pepper then cook in the hot pan for 30-40 seconds each side.Arrange 3 piles of cucumber ribbons in each searving bowl. Top each with a cooked prans, then gently pour chilled soup into the centre of each bowl. Garnish with dill and drizzle with 1 tsp extra virgin olive oil.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Cucumber and Dill Soup w seared ginger prawns is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 248.5

• Total Fat: 17.3 g
• Cholesterol: 65.0 mg
• Sodium: 445.4 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 0.8 g
• Protein: 5.3 g