Cucumber & prawn gazpacho

Cucumber & prawn gazpacho

Chilled and so refreshing.

By , 21 September 2015

(23 votes)

Cucumber & prawn gazpacho

  • 2 Hours 25 Mins

  • Serves: 8

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Nutritional Info
Each 497g serving contains

  • Energy

    1813KJ

    433KCAL

    22%

  • Fat

    31.2g

    high

    45%

  • Saturates

    17.2g

    high

    86%

  • Sugars

    9.6g

    low

    11%

  • Salt

    1g

    low

    17%
of your reference intake.
Typical energy values per 100g: 365kJ/87kcal.
Ingredients
  • 6 whole cucumbers
  • 300ml double cream
  • 225g Greek-style yogurt
  • 3 tbsp Asda Extra Special Horseradish Sauce
  • 425ml vegetable stock, cooled
  • 200g cooked prawns
  • 2 Asda Garlic and Coriander Naans, to serve
  • 2 x 200g pots Asda Tzatziki, to serve
Method

  • Finely dice a quarter of 1 cucumber and set aside. Peel and halve the rest lengthways, scooping out and discarding the seeds. Roughly chop and put in a food processer. Add the cream, yogurt, horseradish and stock. Process until smooth.

  • Pour through a sieve set over a bowl, and press through to remove any solids. Season, cover and chill for at least 2 hours.

  • To serve, pour into bowls, then scatter over the prawns and the diced cucumber. Heat the naans and serve alongside the soup, with tzatziki to spoon on to the bread.