Cucumber Soup with Scampi

As it's getting gradually hotter outside the urge for lighter meals tends to sneak up on you. Last night was hot and humid and I just didn't fancy a hot or heavy meal. This cold Cucumber soup with Scampi was the perfect solution. Can very well be served as a starter or  main course. If used as a starter just serve less, if used as a main course serve more and perhaps add some more scampi as well and perhaps some grissini. Can also be served as a shot if you're serving finger food.

Ingredients;

2 big cucumbers (I use english cucumbers) approx. 2 lb

2 cups water 

3 tbsp chicken fond

1/2 tbsp lemon juice

1 cup yoghurt (preferably greek)

1 garlic clove

1 ripe avocado

1/2 (or 1 if you like dill) cup coarsely chopped dill

tabasco 

sea-salt

Garnish;

3 scampi per person

olive oil

salt/pepper

dill

Peel the cucumbers, cut them in half lengthwise and remove the seeds. Cut the cucumber in smaller pieces. Add them to the blender with the water, chicken fond, lemon juice, yoghurt, garlic and process until smooth. Add the avocado and dill (leaving some dill for the garnish) and process some more. Add water if needed then tabasco and salt (how much salt and tabasco is really a matter of preference). 

Put the soup in the refrigerator for a couple of hours so that it is could when served. 

Just before serving fry the scampi in a little bit of olive oil, add salt and pepper and put on skewers. 

Pour the chilled soup in soup bowls, glasses or whatever you prefer, add the scampi and some dill. Serve.

Hope you like it!!