Chilled Cucumber Soup with Prawns and Dill

Cool and refreshing cucumber soup with succulent prawns is just perfect for the summer months! Probiotics in both kefir and yoghurt can help maintain regular bowel movements, especially the kefir is a powerhouse of good bacteria for your gut, and support the immune system. The addition of fresh dill also helps stimulate digestion if you struggle with bloating.


2 Lebanese cucumbers, deseeded and grated 1 tbsp Chopped dill fronds 250 g Greek yoghurt 200 g Kefir Sea salt Fresh milled white pepper 2 tbsp Freshly squeezed lemon juice 1 slice Sandwich bread 1 tbsp Butter 1 clove Garlic, minced 100 g Prawns, cooked and peeled, leaving tails intact

Wash the small Lebanese cucumbers well. Dry and remove the seeds. Finely grate the cucumber using a box grater. You can also cut them into the very small dices.
Wash, dry and finely chop the dill. Mix the Greek yoghurt and kefir in a large bowl. Stir in grated cucumber and chopped dill. Season with salt, pepper and lemon juice. Divide the soup in 2 soup bowls.
Cut the slice of bread into cubes. Melt the butter in a skillet over medium-heat. Stir in minced garlic and bread cubes until crusty and golden. Add in prawns and cook briefly.
Top the soup with crusty crountons and prawns. Garnish with more dill fronds if desired.