The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Prawn, cucumber and mint soup

You'll need

24 (about 500gm) medium green prawns 2 tbsp olive oil 4 golden shallots, coarsely chopped 2 cloves garlic, finely chopped 2 mint stalks, coarsely chopped 2 Lebanese cucumbers, peeled and coarsely grated 125 ml (½ cup) white wine ½ cup (loosely packed) mint leaves 1 tsp finely grated lemon rind To serve: mint leaf tips


  • 01
  • Peel prawns and remove veins, leaving 12 prawns with tails intact, reserve shells. Heat half the olive oil in a frying pan, add half the shallot and half the garlic and sauté for 3 minutes or until soft. Add reserved shells and mint stalks and cook for 5 minutes or until coloured. Add 2 cups of water and simmer for 10 minutes, strain and discard solids. Return stock to a clean saucepan, bring to the boil, add prawns and cook for 2 minutes or until cooked through. Remove prawns, cool and refrigerate until needed.
  • 02
  • Heat remaining oil in a saucepan over medium heat, add remaining shallot and garlic and cook for 1 minute or until softened. Add cucumber and sauté for 3 minutes, then add white wine and cook for 1 minute. Add stock, remove from heat and cool. Process stock mixture, prawns without tails, mint leaves and lemon rind in a blender until smooth. Season to taste with sea salt and freshly ground black pepper. Refrigerate until needed.
  • 03
  • To serve, skewer remaining chilled prawns on toothpicks. Ladle chilled soup into small cups or glasses, scatter with mint tips and serve with a skewered prawn.

At A Glance

  • Serves 10 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Dec 2006

You might also like...

Oysters with wasabi nori and lime dressing


Caponata tartlets

Lardo, truffle honey and walnuts


White bean and olive crostini with salami and Pecorino Sardo

Devilled eggs with celery and coriander salt


Yoghurt baked in vine leaves with dill and parsley

Yellow split pea dip


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.