Yogurt Soup with Herbs and King Prawns

Rinse and peel the cucumber, cut in half lengthwise and scrape out the seeds. Chop roughly and place in a blender with the peeled clove of garlic. Peel the avocado, cut in half and remove the pit. Cut into pieces and place in the mixer. Rinse the herbs and pat dry. Pluck the leaves, set some aside for garnish and finely chop the rest. Add the chopped herbs with the lemon juice and a little ice-cold water (50 ml) (approximately 1/4 cup) to the cucumber and avocado and puree. Blend in the yogurt and pour in as much water as needed until the soup has the desired consistency. Season with salt, pepper, sugar and cayenne pepper and place in the freezer.

Rinse the prawns, pat dry and saute n hot oil for 1-2 minutes over low heat. Add salt and pepper and remove from the heat. Let sit until cooked through.