Ingredients (Serves 4)

• 1 cucumber, peeled and diced
• 400 ml fresh fish stock, chilled
• 150 ml tomato juice
• 150 ml low fat natural unsweetened yogurt
• 150 ml low fat fromage frais (or double the quantity of yogurt)
• 125 g peeled prawns, thawed if frozen, roughly chopped
• few drops Tabasco sauce
• 1 tbsp fresh mint, chopped
• salt and white pepper
• ice cubes, to serve
• sprigs of mint, cucumber slices and whole peeled prawns, to garnish

1. Place the diced cucumber in a blender or food processor and work for a few seconds until smooth. Alternatively, chop the cucumber finely and push through a sieve.
2. Transfer the cucumber to a bowl. Stir in the stock, tomato juice, yogurt, fromage frais and prawns, and mix well. Add the Tabasco sauce and season with salt and pepper to taste.
3. Stir in the chopped mint, cover and chill for at least 2 hours.
4. Ladle the soup into glass bowls and add a few ice cubes. Serve garnished with sprigs of fresh mint, cucumber slices and whole peeled prawns.

“For variations, instead of prawns, add white crab meat or minced chicken. For a vegetarian version of this soup, omit the prawns and add an extra 125 g finely diced cucumber. Use fresh vegetable stock instead of fish stock.”

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