Cold Soup with Beetroot, Rasberry and Prawn
Ingredients (Serve 1):
| Fresh Beetroot (peeled, thinly sliced) | 30 gm |
| Raspberry (pureed) | 20 gm |
| Cucumber (shredded) | 10 gm |
| Herbs | some |
| Onion (peeled, thinly sliced) | 10 gm |
| Water | 60 ml |
| Fresh Shrimp (peeled, deveined) | 2 pieces. (about 50 gm) |
Seasonings:
| Sea Salt | 1/2 teaspoon |
| Assorted Peppers | some |
| Olive Oil | 1 teaspoon |
Cooking Method:
| 1. | Heat 1/2 teaspoon of oil in a pan. Add onion, stir-fry until fragrant. Add beetroot and stir-fry until softened. Season with sea salt and assorted peppers. Add water, bring to boil, cook for about 10 minutes. Then add raspberry puree and bring to boil. Set aside. |
| 2. | Puree beetroot in a food processor. Cool in a refrigerator. |
| 3. | Bring water to boil. Add cucumber and cook until done. Set aside. |
| 4. | Heat 1/2 teaspoon of oil in a pan. Add prawns and cook until done. |
| 5. | Roll up cucumber strips and put in a chilled soup plate. Top the cucumber strips with prawns. Spoon the chilled soup over. Garnish with herbs. Serve. |
This recipe is provided by Chez Les Copains.
