Iced cucumber soup with dill and crispy shrimp

Prepare the cucumbers

Wash the cucumber in hot water and peel half of it. The rest of the peel can stay on if it is an organic cucumber.

Tip: An organic cucumber has a much better taste. Cut the cucumber into smaller pieces.

Mix ingredients

Put the sliced ​​cucumbers in the blender. Add yogurt and a small dash of cream.

Tip: You can also use sour cream, depending on your preference.

Balance the taste

Add a pinch of sugar and half a clove of garlic.

Tip: Fresh garlic has a finer taste. If you don’t have any, use regular garlic, but remove the shoot, as it has a very intense taste.

Add dill and wasabi

Add fresh dill and some wasabi from the tube. This provides a special freshness.

Tip: You can also add lemon peel to achieve more freshness.

Add ice cubes

Add ice cubes and a pinch of salt and mix everything well until the soup has the desired consistency.

Prepare the prawns

Check the prawns and remove the black intestines if there are any.

Tip: If you are using fresh prawns, be careful not to cut them too deeply.

Bread the prawns

Heat butter in a pan. Choose between different breading methods: either roll the prawns in flour, egg and breadcrumbs or the quick method by slightly wetting them and rolling them in breadcrumbs.

Fry the prawns

Fry the prawns in the hot pan until they are crispy.

Tip: Make sure they do not get too dry. A slightly glassy core is ideal.

Serve

Serve the soup in bowls, garnish with fresh dill and place the crispy prawns on top.

Tip: You can also grate some whipped cream or lemon zest over the top for extra flavor.

Enjoy

Enjoy the soup cold, perfect for hot days.