Chilled cucumber soup with scampi

Cucumber refreshes the palate between bites of succulent scampi, prawns and ricotta cheese.

The ingredient of Chilled cucumber soup with scampi

1. 11 (1.5kg) Lebanese cucumbers, peeled, halved lengthwise, seeded
2. 60ml (1/4 cup) extra virgin olive oil
3. 1 large eschalot, finely chopped
4. 240g can butter beans, drained, rinsed well
5. 250ml (1 cup) buttermilk
6. 1 teaspoon lemon juice
7. 18 raw scampi or large green prawns, peeled, cleaned
8. 120g fresh whole-milk ricotta
9. 6 large cooked prawns, peeled, cleaned, halved lengthwise
10. Lemon-pressed extra virgin olive oil, to serve

The instruction how to make Chilled cucumber soup with scampi

1. Reserve 1 halved cucumber, scatter cut sides of remainder with 1 teaspoon sea salt and place, cut-side down, over a tray covered with 3 layers of paper towel. Stand for 20 minutes.
2. Meanwhile, in a small saucepan, heat 2 tablespoons olive oil and cook eschalot for 3 minutes, add butter beans and cook for 2 minutes. Cool.
3. Do not rinse cucumbers. Coarsely chop cucumbers, then process in a food processor with bean mixture and buttermilk until very smooth. Adjust seasoning, if needed, with a little more sea salt, then transfer to a jug and refrigerate until chilled.
4. To serve, cut reserved cucumber half into long, thin strips and toss with lemon juice. Heat remaining olive oil in a frying pan over mediumu00e2u20acu201chigh heat, add scampi and cook for 1 minute or until just opaque.
5. Place 1 tablespoon ricotta in the base of each soup bowl, top with 3 scampi and 2 prawn halves and ladle soup around the ricotta. Top with cucumber strips, drizzle with lemon oil and grind over a little fresh black pepper.

Nutritions of Chilled cucumber soup with scampi

fatContent: 233.264 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 21 grams protein
sodiumContent: 126 milligrams cholesterol