Cucumber soup with mint and tiger prawns
4 servings
30 minutes
Cucumber soup with mint and tiger shrimp is an exquisite blend of freshness and refined flavor. This European recipe impresses with its lightness and refreshing notes. Cucumbers and mint create a cool base, while the addition of Greek yogurt adds tenderness and airiness. The sharp hints of cayenne pepper and tarragon vinegar make the taste multifaceted. Shrimp sautéed in lard with rosemary and garlic add richness and contrast. The dish is perfect for summer days when one desires lightness and freshness. It is served chilled, garnished with yogurt foam and mint, while the combination of textures makes it not only delicious but also aesthetically pleasing.
1
Soak the gelatin, grate the zest of half a lemon, and lightly crush a clove of garlic.
- Leaf (sheet) gelatine: 2 pieces
- Lemon: 0.5 piece
- Garlic: 1 clove
2
Trim the ends of the cucumbers, cut 800 g with the skin into pieces, and process with mint into juice in a juicer. Peel and julienne the remaining 100 g.
- Cucumbers: 900 g
- Fresh mint: 1 bunch
- Cucumbers: 900 g
3
Heat 25 ml of vinegar, dissolve the squeezed gelatin in it, and mix it with the juice. Strain everything through a sieve and season with cayenne pepper and tarragon vinegar.
- Sushi vinegar (seasoned rice vinegar): 30 ml
- Leaf (sheet) gelatine: 2 pieces
- Cayenne pepper: to taste
- Tarragon vinegar: to taste
4
Toast cumin without fat over medium heat until fragrant, then crush in a mortar. Mix cumin, salt, lemon juice, and zest. Blend everything with Greek yogurt in a mixer until frothy, adding milk if necessary.
- Cumin seeds: 1 teaspoon
- Sea salt: to taste
- Lemon: 0.5 piece
- Greek yoghurt: 200 g
- Milk: to taste
5
Place the cucumber soup container on ice and stir until it starts to set.
6
Wrap each shrimp in a slice of bacon and fry in butter with garlic and rosemary.
- Tiger prawns: 8 pieces
- Lard (back fat): 8 pieces
- Butter: 20 g
- Garlic: 1 clove
- Rosemary: 1 stem
7
Mix cucumber strips with 3 tablespoons of yogurt foam and the remaining sushi vinegar.
- Cucumbers: 900 g
- Greek yoghurt: 200 g
- Sushi vinegar (seasoned rice vinegar): 30 ml
8
Mix two-thirds of the foam with the cucumber soup.
- Greek yoghurt: 200 g
- Cucumbers: 900 g
9
Lightly shake, pour into chilled glasses and garnish with the remaining foam, placing 2 shrimp, a strip of cucumber, and mint leaves next to each.
- Greek yoghurt: 200 g
- Tiger prawns: 8 pieces
- Cucumbers: 900 g
- Fresh mint: 1 bunch