Cold avocado soup with prawn skewers

For 4 people
  • 12 frozen prawns (approx. 15 g each; without Head, with shell)
  • 1 Garlic clove
  • 2 EL Oil
  • 1/2 Bund chives
  • 6 sprigs of dill
  • 1/4 Bund Coriander
  • 1/2 (approx. 190 g) cucumber
  • 1 Shallot
  • 1 organic lemon
  • 2 Avocados (approx. 300 g each)
  • 150 g Whole milk yoghurt
  • 150 ml Milk
  • 1–2 Spritzer Tabasco
  • Salt
  • Pepper
  • 20 g Pumpkin seeds
  • 4 wooden skewers
20 minutes
very easy
1.
Thaw the prawns. Peel garlic and chop finely. Remove the shell from the shrimp. Wash the prawns and drain them in a colander. Combine the oil and garlic, marinate the prawns in it for about 1 hour.
2.
Wash the herbs, shake dry, pluck leaves and flags and chop finely. Cut the chives into small rolls. Peel the cucumber and shallot and cut into small pieces. Wash lemon with hot water, rub dry and peel off thinly.
3.
Halve the lemon and squeeze out the juice. Halve the avocados, remove the stone, remove the pulp from the skin and cut into small pieces. Finely puree the herbs, except for 1–2 tablespoons for garnish, with the shallot, cucumber, avocado, yogurt, milk, lemon juice and zest.
4.
Season with Tabasco and salt.
5.
Heat a cast iron pan. Remove the prawns from the marinade and place 3 pieces each on a wooden skewer. Place the prawn skewers in the hot pan and fry for about 2 minutes on each side. Season with salt and pepper.
6.
Chop the pumpkin seeds. Pour avocado soup into glasses. Sprinkle with herbs and pumpkin seeds. Serve with the prawn skewer.
1 person approx.:
  • 400 kcal
  • 1680 kJ
  • 14 g protein
  • 35 g fat
  • 7 g carbohydrates

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