Lebanese Cucumber Soup

Lebanese Cucumber Soup


(1 vote) 5 1

This yogurt and chicken stock soup features prawns and plenty of cucumber.

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  • 1 cucumber
  • salt and pepper to taste
  • 3/4 pt. strong chicken stock
  • 1/4 pt. tomato juice
  • 2 cartons unsweetened yogurt
  • 1/4 pt. single cream
  • 2 oz. shelled prawns
  • 1 clove garlic (optional)
  • Mint to garnish

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Peel and dice the cucumber, salt and stand 30 minutes then drain (this step can be omitted if the cucumber is not bitter - I have often not had time!). Place diced cucumber in a blender with the stock, tomato juice and yogurt and blend until smooth. Stir through the cream, seasoning and prawns then chill well. Serve in bowls rubbed with the cut clove of garlic and sprinkled with chopped mint.

Reviews (2)

  • Hi Sheryll_Rufus,
    I'm fairly certain the user was referring to two 6-oz. containers of yogurt. I think two 32-oz. contains would be far too much. Happy cooking!

    Flag as inappropriate ksteed  |  July 21, 2011

  • I would like to know the size of the two containers of yogurt? I only find 32 oz containers of plain, no sugar added yogurt.... so please tell me?

    Flag as inappropriate Sheryll_Rufus  |  July 20, 2011

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