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Ah… Summer season = chilled soup.
It’s amazing that we don’t drink cold soup in the ever hot summery climate of SG. But I do that alot in the not very hot summer in Scotland. I usually have watermelon-peppers-tomatoes gazpacho with pizza but I happen to see this recipe coming up on my FB feed.
(The recipe is given in US measurements. For the rest of us: The yoghurt used is approximately 950ml = 17oz x 2.
Half and half = single cream
and 3/4 pound prawns = 340g.)
In my version I didn’t have dill so I added herbs de provence. I didn’t think the salt content is too much so I stuck with it. But I used sea salt which helps bring out the flavour rather than being “dead” salty. I don’t think there’s a need for too much lemon, but that can be adjusted with personal preferences. We could do away with single cream as well. =D I highly recommend pan-searing the prawns for extra flavouring. This recipe makes enough for 4 portions as starters so portion it accordingly.
Here’s the photo:
I forgot to keep a few lemon slice for the as garnish. I would definitely make this again and I’m thinking this makes a nice starter or party canapés in a pretty glass. This could be used as a generous dip for prawn cocktail salad as it doesn’t have as much calories and it feels pretty light on the stomach, despite appearances. Do give it a try! I think it goes well with Pizza too. Somehow, I seem to like having chilled soup with pizzas!