Cucumber & prawn gazpacho
- 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
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.