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In contrast to Artichoke Soup, this is a simple summer soup, refreshing and light but smart enough for entertaining. A sort of prawn (shrimp) gazpacho without the fat and calories! Please keep this soup in the refrigerator until needed, as shellfish can be so susceptible to the effects of hot sunshine.

Serves 6–8

1¾ large cucumbers, peeled and diced

400ml/14fl oz/1¾ cups of fat-free (GF) vegetable stock (bouillon) or cold water

125ml/4fl oz/½ cup of chilled tomato juice

1 red chilli, seeded and finely chopped

1 clove of garlic, peeled and crushed

500ml/17fl oz/2 cups of fat-free natural yogurt

225g/8oz/2 cups of peeled and chopped cooked prawns (shrimp), chilled

Salt and freshly ground black pepper

2 tablespoons of chopped fresh mint leaves

¼ of a large cucumber kept whole for decoration

6–8 whole cooked prawns (shrimp) for decoration

Put the diced cucumber into a food processor with the stock (bouillon) or water, and process until it becomes a fine purée.

Transfer the mixture to a large serving bowl and stir in the tomato juice, chilli and garlic. Mix in the yogurt, chopped prawns (shrimp), salt and pepper, chopped mint and taste it!

Cover the soup with clingfilm (plastic wrap) and chill for a couple of hours to allow the flavours to develop.

Decorate the chilled soup before serving. First, wipe clean the skin of the remaining cucumber quarter, then cut it into 12–16 thin slices. Place two overlapping slices of cucumber in the centre of the soup and place one of the reserved prawns (shrimp) on top.