Iced Lebanese soup

Iced Lebanese soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 large green cucumber, peeled, seeded and diced
freshly ground black pepper
125ml strong chicken stock
125ml tomato juice
750g plain yoghurt
125ml cream
600g small prawns, cooked, shelled and de-veined
1 garlic clove, halved
1 tablespoon fresh mint, chopped, to garnish
1 egg, hard-boiled and finely chopped, to garnish
salt

Method

  1. Place cucumber on a plate set at a slight tilt (put a wooden spoon under one side) and sprinkle lightly with salt. Leave aside for salt to draw out some juice from cucumber.
  2. Mix stock, tomato juice and yoghurt together until well combined and smooth, and stir in cream. Rinse cucumber, drain well and add to soup with prawns. Season with salt and pepper and chill thoroughly.
  3. Adjust seasoning again just before serving. Rub chilled soup bowls or tureen with cut clove of garlic, ladle soup in and sprinkle with chopped mint and hard-boiled egg.
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