Chilled Cucumber and Yoghurt Soup with Prawns

Peel and chop 2½ cucumbers into roughly 2 cm pieces, setting aside a small handful for garnish.

Combine the chopped cucumbers, greek natural yoghurt, chicken stock, and sour cream in a blender or food processor. Blend until smooth and well combined.

Pour the cucumber mixture into a fine-mesh sieve over a bowl to remove excess liquid if desired, then transfer to a refrigerator-safe container. Season with 3 drops of Tabasco sauce and sea salt to taste.

Refrigerate the soup for at least 15 minutes while preparing the prawns.

Heat 2 tablespoons of olive oil in a large pan over medium-high heat until shimmering.

Add the 12 raw prawns (shells and heads removed) to the hot oil and cook for 2-3 minutes per side until they turn pink and opaque throughout.

Remove the prawns from heat and season lightly with sea salt while still warm. Allow to cool slightly.

Divide the chilled cucumber and yoghurt soup among four bowls.

Top each bowl with 3 cooked prawns, a drizzle of the prawn cooking oil, the reserved fresh cucumber pieces, and 1½ teaspoons of chopped fresh mint per serving.