Summer in Australia is hot, don’t let anybody tell you differently. It’s also the time that we Aussies love to entertain. Long BBQ’s at home, accompanied with cooling beverages, lasting until the heat of the day is put to bed by the arrival of evening. Our hot Summer days do cry out for BBQs, but cooling dishes for entertaining are also an essential requisite for any serious home cooks’ repertoire.
Another recipe that I am not 100% sure when I nabbed it from, maybe Delicious? I made these for Christmas Day 2012, but they are perfect for any entertaining occasion. I made them as shots, but you could prepare larger versions as a cool entree to start a Summer dinner party.
Not sure if you like chilled soup? Quite a few people are put off by the idea. This is a great recipe to make and see if chilled soup is for you. This recipe is full of flavour and the crab gives you the required texture to add some interest for your palate.
If you aren’t a fan of crab you could substitute finely chopped cooked prawn or even lobster. I wouldn’t suggest raw oyster or scallop, as you do need the texture of cooked shellfish. If you don’t like shellfish, finely shredded poached chicken could also act as a suitable substitute.
Recipe: Chilled Cucumber Soup Shots with Spicy Crab
- 1 telegraph cucumber peeled, seeds removed & chopped
- 1 avocado peeled, seed removed & chopped
- 4 spring onions trimmed (roots removed) & roughly chopped
- 1/4 cup lime juice
- 1/4 cup coriander leaves finely chopped
- 1 cup coconut cream
- 1 Tablespoon canola oil
- 1 teaspoon sambal oelek
- 1 cup fresh crabmeat
In a blender place cucumber, avocado, spring onion, 2T of lime juice and 2T of coriander with 1 cup of iced water. Season with salt and ground pepper, then blend until smooth. Transfer to a large jug and stir in the coconut cream. Taste and adjust seasoning if necessary. Place in fridge and chill for at least 30 minutes.
In a bowl combine canola oil, sambal oelek, crab, remaining lime juice and coriander. Season with salt.
When ready to serve, divide the soup into your 8 shot glasses (or small bowls). Top with a spoonful of the spicy crab mixture and serve immediately.
Do tell dear Belly Rumbles reader, are you a fan of chilled soup? Or do you feel soup should remain a warming dish for winter?