Cold cucumber soup with prawns and rice vermicelli

Cold cucumber soup with prawns and rice vermicelli

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  • 6
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Pescatarian
  • 20 minutes
  • 25 minutes
  • Muratie Lourens Campher 2015


  • 1 fennel bulb, chopped
  • 2 T canola oil
  • 3 English cucumbers, peeled, seeded and chopped
  • Sea salt and freshly ground pepper, to taste
  • 5 cups chicken or vegetable stock
  • 55 g Woolworths rice vermicelli
  • 200 g cooked, peeled prawns, for serving
  • Cucumber ribbons, to garnish

Cooking Instructions

Gently cook the fennel in the oil until soft. Add a little more oil if necessary.

Stir in the cucumber and season. Add the stock and simmer, almost covered, for 20 minutes, or until the cucumber is tender.

Cool slightly, then blend until smooth and chill. Check the seasoning.

Soak the rice vermicelli in boiling water until tender, then drain and rinse in cold water to cool. Add strands of vermicelli and prawns to each bowl of soup. Garnish with cucumber ribbons.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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