Chilled cucumber soup with prawn and tomato salsa

  • 4 Lebanese cucumbers, ends trimmed, coarsely chopped
  • 390g (1 1/2 cups) Vaalia low-fat natural yoghurt
  • 1/2 cup shredded fresh mint
  • 2 green shallots, ends trimmed, thinly sliced
  • 1 tablespoon finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • Salt & freshly ground black pepper
Prawn & tomato salsa
  • 6 (about 160g) cooked tiger prawns, peeled, de-veined, finely chopped
  • 1 small (about 90g) ripe tomato, finely chopped
  • 1 tablespoon finely shredded fresh mint
  1. Place cucumber, yoghurt, mint, green shallot, lemon rind and lemon juice in the jug of a blender and blend until almost smooth. Taste and season with salt and pepper.
  2. Transfer to a large bowl and place in the fridge for 1 hour to chill.
  3. To make the salsa, combine the prawn, tomato and mint in a bowl.
  4. Divide the soup among serving bowls and top with salsa to serve.

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