Chilled Avocado and Cucumber Soup with Lime and Coriander Marinated Prawns

A creamy spin on gazpacho which is packed with nutrients topped with zesty prawns makes for a wholesome lunch or dinner. Keep the heads on for extra flavour
Chilled Avocado and Cucumber Soup with Lime and Coriander Marinated Prawns
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Chilled Avocado and Cucumber Soup with Lime and Coriander Marinated Prawns
February 05, 2020
Preparation Time 5-10 minutes (plus marination time)
Cooking Time 10 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra & Cassandra Upton
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the marinated prawns

Zest and juice of 2 limes
1 tbsp spinneysFOOD Honey
10g spinneysFOOD Fresh Coriander, finely chopped
1 garlic clove, minced
spinneysFOOD Salt, to taste
spinneysFOOD Fine Black Pepper, to taste
1 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
8-10 medium prawns, shell on

For the soup

6 small spinneysFOOD Cucumbers, peeled and deseeded
1 avocado, pitted and peeled
20g pickled jalapeño, finely chopped
Zest and juice of 1 lime
50g spinneysFOOD Fresh Coriander
4 spinneysFOOD Spring Onions, roughly chopped
200ml spinneysFOOD Bottled Drinking Water

METHOD

  • 1

    Prepare the marinade for the prawns by combining all the ingredients in a glass bowl. Add the prawns and allow to marinate for 2 hours in the fridge.

  • 2

    For the soup, add all the ingredients in a blender and blitz until smooth. Pour into a large jug and place in the fridge until needed.

  • 3

    Remove the prawns from the marinade, heat a griddle pan over a high heat and grill each prawn for 2-3 minutes on each side, brushing with the marinade when turning.

  • 4

    Serve immediately with the chilled avocado and cucumber soup.

ALSO TRY

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