Chilled Cucumber and Yoghurt Soup with Prawns Recipe from Switzerland

Chilled Cucumber and Yoghurt Soup with Prawns

Chilled Cucumber and Yoghurt Soup with Prawns Recipe from Switzerland
Region / culture: Switzerland | Preparation time: 20 minutes | Cooking time: 5 minutes | Servings: 4


Chilled Cucumber and Yoghurt Soup with Prawns
Chilled Cucumber and Yoghurt Soup with Prawns

Chilled Cucumber and Yoghurt Soup with Prawns is a refreshing and light dish perfect for hot summer days. The combination of cool cucumber, creamy yogurt, and succulent prawns creates a harmonious blend of flavors and textures.


This recipe is inspired by traditional Mediterranean and Middle Eastern cuisines, where yogurt-based soups are a popular choice for cooling down in the heat. The addition of prawns adds a touch of luxury and protein to the dish.


How to prepare

  1. Peel and deseed the cucumbers. Cut 2 cucumbers into dice and blend with the yogurt, stock, sour cream, Tabasco, and mint.
  2. Chill the mixture until it becomes very cold.
  3. Peel and deseed the remaining 0.5 cucumber. Cut it into small thin matchsticks.
  4. Chill the matchsticks.
  5. Before serving, sauté the prawns in the oil until they turn pink.
  6. Sprinkle the prawns with salt and immediately serve them in the chilled soup.
  7. Serve the soup garnished with the strips of cucumber.


  • Substitute the prawns with grilled chicken or tofu for a vegetarian option.
  • Add diced avocado or cherry tomatoes for extra flavor and texture.

Cooking Tips & Tricks

Make sure to chill the soup thoroughly before serving to enhance the refreshing taste.

- Sauté the prawns just before serving to ensure they are hot and fresh.

- Adjust the amount of Tabasco sauce to suit your spice preference.

Serving Suggestions

Serve the Chilled Cucumber and Yoghurt Soup with Prawns as a light appetizer or a refreshing main course. Pair it with crusty bread or a side salad for a complete meal.

Cooking Techniques

Blending the cucumber with yogurt and stock creates a smooth and creamy base for the soup.

- Sautéing the prawns adds a delicious caramelized flavor to the dish.

Ingredient Substitutions

Use plain yogurt instead of Greek yogurt for a lighter version of the soup.

- Substitute chicken stock with vegetable stock for a vegetarian option.

Make Ahead Tips

The soup can be prepared a day in advance and chilled in the refrigerator. Sauté the prawns just before serving for the best taste and texture.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of fresh mint, and the cucumber matchsticks for an elegant presentation.

Pairing Recommendations

Pair the Chilled Cucumber and Yoghurt Soup with Prawns with a crisp white wine or a light beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 280 per serving


Carbohydrates: 12g per serving


Total Fat: 14g per serving

Saturated Fat: 5g per serving


Protein: 18g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, calcium, and iron.


Contains dairy (yogurt, sour cream) and shellfish (prawns).


This dish is a good source of protein and essential nutrients, while being relatively low in calories.


Chilled Cucumber and Yoghurt Soup with Prawns is a delightful and nutritious dish that is perfect for summer entertaining. The combination of cool cucumber, creamy yogurt, and succulent prawns makes it a refreshing and satisfying meal option. Enjoy this soup as a light appetizer or a main course, and impress your guests with its elegant presentation and delicious flavors.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Chilled Cucumber and Yoghurt Soup with Prawns. It was a hot summer day, and I was flipping through an old cookbook that belonged to my mother. As I turned the pages, a faded piece of paper fell out, revealing a handwritten recipe that caught my attention.

The recipe was for a refreshing and light soup that combined the coolness of cucumber with the tanginess of yoghurt, topped with succulent prawns. It sounded like the perfect dish to serve on a sweltering summer evening, and I was eager to try my hand at making it.

I knew that I had to learn more about this recipe, so I set out to uncover its origins. I reached out to my friends and family, asking if anyone had ever heard of such a dish. To my surprise, my dear friend Margaret revealed that she had actually tasted the soup before, during a trip to Greece many years ago.

Margaret described the soup as a popular dish in Greek cuisine, known for its refreshing and creamy texture. She shared with me the memories of sitting by the crystal-clear waters of the Mediterranean, savoring each spoonful of the chilled soup while watching the sun set over the horizon.

Inspired by Margaret's tale, I decided to delve deeper into the world of Greek cooking. I visited the local library and checked out a stack of books on Mediterranean cuisine, eager to learn more about the traditional dishes of Greece.

As I read through the pages of these cookbooks, I discovered that the Chilled Cucumber and Yoghurt Soup with Prawns was indeed a classic Greek recipe, known as 'Tzatziki Soup.' It was often served as a starter during summer gatherings and celebrations, its light and refreshing flavors providing the perfect contrast to the warm and sunny weather.

Armed with this newfound knowledge, I set out to recreate the soup in my own kitchen. I gathered the ingredients – fresh cucumbers, creamy yoghurt, plump prawns, and fragrant herbs – and set to work, following the handwritten recipe that had sparked my curiosity.

I peeled and chopped the cucumbers, blending them with the yoghurt until they formed a smooth and creamy base. I seasoned the soup with garlic, dill, and lemon juice, enhancing its flavors with each ingredient I added.

Next, I cooked the prawns until they turned pink and tender, then placed them on top of the chilled soup, creating a beautiful and appetizing presentation. I sprinkled some chopped fresh herbs over the top, adding a burst of color and freshness to the dish.

As I took my first spoonful of the Chilled Cucumber and Yoghurt Soup with Prawns, I was instantly transported to the shores of Greece, savoring the flavors of the Mediterranean in each bite. The soup was cool and creamy, with a hint of tanginess from the yoghurt and a burst of sweetness from the prawns.

I couldn't help but smile as I enjoyed the soup, knowing that I had successfully recreated a classic Greek dish that had captured my heart. The recipe had brought me on a culinary journey, allowing me to discover a new and exciting flavor combination that would become a staple in my kitchen for years to come.

And so, with each spoonful of the Chilled Cucumber and Yoghurt Soup with Prawns, I celebrated the magic of cooking and the joy of discovering new recipes that would forever hold a special place in my heart.


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