Cucumber & Dill Soup w seared ginger prawns

Cucumber & Dill Soup w seared ginger prawns
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Nutritional Info
  • 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

View full nutritional breakdown of Cucumber & Dill Soup w seared ginger prawns calories by ingredient
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Adapted from delicious Adapted from delicious
Number of Servings: 4


    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


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 4

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

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