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Chilled Cucumber Avocado Soup with Lime Roasted Black Tiger Prawns

Chilled Cucumber Avocado Soup with Lime Roasted Black Tiger Prawns

Cool and creamy soup with a snappy bite of citrus-spicy shrimp…sink your teeth into the last week of summer.  This soup is a mood and complexion booster thanks to the cukes and avacodo.  Serve it as a satisfying starter or as an appetite whetting amuse bouche in a shot glass or demitasse…great for passing as a small bite at a cocktail party.


(Serves 4-6)

For the soup~

  1. 4 cups Cucumber, peeled and diced (hothouse are great!)

  2. 1 Tbs Lime Zest, plus 2/3 cup Lime Juice (approx 3 juicy limes)

  3. 1/3 cup (or 3 stalks) scallion, diced

  4. 1/4 cup cilantro, minced

  5. 1/4 cup shishito pepper, minced

  6. 1 whole avocado, peeled, pitted and diced

  7. 1 cup greek yogurt

  8. 1 Tbs Extra Virgin Olive Oil

  9. Salt/Pepper to taste

  10. Alfalfa Sprouts, for garnish

Some Things Green

For the prawns~

  1. 1 lb Black Tiger Prawns

  2. Juice and Zest from 1 lime

  3. 1/4 Tsp red pepper flake

  4. 2 Tbs EVOO

  5. 2 medium cloves garlic, crushed

  6. salt, pepper


For the soup~

  1. In a food processor, puree cucumbers until smooth (about 60 sec), scraping sides as needed.  Place in a large mixing bowl.

  2. Combine lime zest, scallion, cilantro, peppers and avocado.  Puree until fine and smooth (about 60 sec).  Add to cucumber in mixing bowl.

Incorporate the Avocado, Shishito Pepper and Yogurt Puree into the Cucumber Puree

Lime Juice to Taste

Fold in Yogurt and stir until smooth.  Add lime juice, salt and pepper to taste. I find that I can cut down sodium by adding more acidity.  Add the lime juice first and adjust salt and pepper accordingly.

  1. Chill 30 minutes plus.

For the prawns~

  1. Preheat oven to 375.

  2. Peel, devein and rinse shrimp, leaving tail intact.

  3. In a large bowl, gently toss shrimp in lime juice and zest, red pepper, EVOO, crushed garlic and a pinch of salt and cracked pepper.

  4. Space evenly on a cookie sheet and roast approx 10-12 minutes until shrimp are  a beautiful bright pink and just firm (similar to chicken breast texture when you give them a squeeze.)

  5. Garnish Soup with Alfalfa Sprouts and Shrimp and serve!

Spicy Lime Roasted Black Tiger Prawns

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