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Cold cucumber soup with prawns and rice vermicelli

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Cold cucumber soup with prawns and rice vermicelli

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

1 fennel bulb, chopped
2 T canola oil
3 English cucumbers, peeled, seeded and chopped
Sea salt and freshly ground pepper, to taste
5 cups chicken or vegetable stock
55 g Woolworths rice vermicelli
200 g cooked, peeled prawns, for serving
Cucumber ribbons, to garnish

Method

Gently cook the fennel in the oil until soft. Add a little more oil if necessary.
Stir in the cucumber and season. Add the stock and simmer, almost covered, for 20 minutes, or until the cucumber is tender.
Cool slightly, then blend until smooth and chill. Check the seasoning.
Soak the rice vermicelli in boiling water until tender, then drain and rinse in cold water to cool. Add strands of vermicelli and prawns to each bowl of soup. Garnish with cucumber ribbons.

Discover more soup recipes here.