WeightWatchers Chilled Cucumber and Yogurt Soup with Prawns Recipe

Prepare to embark on a culinary journey of refreshing flavors with the Weight Watchers Chilled Cucumber and Yogurt Soup with Prawns recipe. This delectable creation is a symphony of coolness and creaminess, combining the crispness of cucumbers with the velvety smoothness of yogurt. The addition of succulent prawns adds a touch of elegance, their delicate sweetness enhancing the overall experience. Every spoonful of this chilled delight offers a tantalizing burst of flavors that dance on your palate. Not only does this soup satiate your taste buds, but it also provides remarkable health benefits. Cucumbers, known for their hydrating properties, replenish your body while offering a refreshing sensation. Yogurt, rich in probiotics, supports gut health and adds a luscious creaminess to the soup. Packed with lean protein, the prawns provide a nutritious boost. Indulge in this culinary masterpiece and revel in its exquisite taste and nourishing qualities.

Weight Watchers Chilled Cucumber and Yogurt Soup with Prawns recipe
Makes 4 servings

Ingredients
12 large raw prawns, shells and heads removed
2 1/2 cucumbers
300 ml Greek natural yoghurt
40 ml sour cream
300 ml quality chicken stock (we use a canned Asian style)
2 tablespoons olive oil
3 drops Tabasco sauce
2 tablespoons chopped fresh mint
sea salt

Preparation
1. Peel and de-seed the cucumbers.
2. Cut 2 cucumbers into dices; blend with the yogurt, sour cream, chicken stock, Tabasco sauce and mint.
3. Chill the soup for about 5-6 hours (until very cold)
4. Before serving, cut the remaining 1/2 cucumber into small thin matchsticks.
5. Saute the prawns in the oil until they turn pink.
6. Sprinkle the prawns with the salt and serve them in the chilled soup immediately.
7. Serve the soup garnished with cucumber strips.

How many Weight Watchers points in chilled cucumber and yogurt soup with prawns recipe?
WW POINTS per serving: 4
Nutritional information per serving: 170 calories, 10.8g fat, 1.3g fiber

Originally posted 2008-07-01 07:27:40.