This refreshing cold appetizer is perfect for warm weather or as a light starter for a meal. 

Ingredients

For the Soup

2 large cucumbers, peeled and chopped

2 ripe avocados, peeled and pitted

1 cup plain Greek yogurt

1/2 cup coconut milk

1 clove garlic, minced

1/4 cup fresh dill, chopped

2 tablespoons fresh lime juice

1 tablespoon white wine vinegar

Salt and pepper to taste

1/4 cup cold vegetable broth

For the Herb Oil

1/2 cup fresh basil leaves

1/2 cup fresh parsley leaves

1/2 cup fresh cilantro leaves

1/2 cup extra-virgin olive oil

Salt to taste

For Cajun Prawns

• 1 pound large prawns, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon Espelette pepper
• Fresh microgreens for garnish

Instructions

For the Soup

1. In a blender, combine the cucumbers, avocados, Greek yogurt, coconut milk, garlic, dill, lime juice, white wine vinegar, salt, pepper, and vegetable broth. Blend until smooth and creamy.
2. Chill the soup in the refrigerator for at least 1 hour before serving to enhance the flavors.

For the Herb Oil

1. Blanch the basil, parsley, and cilantro leaves in boiling water for 10 seconds, then immediately transfer them to an ice bath to preserve their bright green color.
2. Drain the herbs and pat them dry.
3. In a blender, combine the blanched herbs and olive oil. Blend until smooth.
4. Strain the herb oil through a fine-mesh sieve or cheesecloth into a small bowl. Season with a pinch of salt.

For the Cajun Prawns

1. In a bowl, mix the olive oil, Cajun seasoning, garlic, lemon juice, honey, and Espelette pepper. Add the prawns and toss to coat evenly. Let them marinate for 15-20 minutes.
2. Preheat the grill to medium-high heat.
3. Grill the prawns for about 2-3 minutes on each side, until they are opaque and fully cooked.
4. Remove the prawns from the grill and set aside.

To Serve:

1. Pour the chilled cucumber and avocado soup into elegant serving bowls.
2. Drizzle a swirl of herb oil on the surface of the soup.
3. Arrange a few grilled Cajun prawns on top of each bowl of soup.
4. Garnish with fresh microgreens.

Yum!