2 leeks, finely chopped
8 Lebanese cucumbers, peeled, seeded and chopped
1/2 bunch dill, chopped
1L chicken stock
1 cup frozen green peas
1/2 400g can cannellini beans, drained and rinsed
Salt and pepper
12 cooked prawns, peeled (tails left on if desired)
1 Tbs chopped mint
Fry leeks gently in olive oil until softened.
Add cucumber and dill and cook for a few minutes.
Add chicken stock, cover and simmer for about 20 minutes or until vegetables are very soft.
Remove from heat and add frozen peas – they will quickly soften and help cool the soup.
Add cannellini beans.
Puree soup with a stick blender or in food processor until smooth or desired consistency – it can be rustically thick.
Check seasoning – depending on the saltiness of the stock, salt may not be required.
Cool and then chill in refrigerator for several hours (the soup can be served at room temperature, but is best served quite cold).
To serve, ladle soup into bowls, top with three prawns per bowl and scatter chopped mint over the dish.
Variation: Omit the cannellini beans and use 2 baby cos lettuce, chopped, in place of cucumber.
Credits: 'Love & Hunger' by Charlotte Wood