|
Ingredients
|
For 6
|
|
Fresh curd
|
150ml
|
|
Milk
|
150ml (1 cup)
|
|
Cucumber (large)
|
½
|
|
Salt and pepper
|
|
|
Tomato juice
|
150ml (1 cup)
|
|
Cold chicken stock
|
150ml (1 cup)
|
|
Cream
|
1 tbsp
|
|
Prawns (boiled)
|
30gms
|
|
Hard-boiled egg (chopped)
|
½
|
|
Chopped mint
|
1 level tbsp
|
|
Garlic
|
½ clove
|
Mix the curd and milk and keep them aside. Peel and dice the
cucumber into 0.5cm (¼”) cubes and sprinkle with salt. Mix tomato juice,
chicken stock and cream and add the curd and milk mixture along with the diced
cucumber. Season the soup with salt and pepper, stir in the chopped hard-boiled
egg, the prawns and the chopped mint. Crush garlic and rub round the inside of
a large bowl and pour the soup into it; chill before serving.
