[Intro music]
Is it hot? Were you are? Somewhere in the world.
If it is, then why not making a cold soup?
I am going to show you how to make a beautiful soup,
a chilled cucumber and avocado soup with spicy glazed shrimp.
Sounds yummy, isn’t it? To make the soup you will need:
we have quite a few ingredients for this recipe.
So that will be for our shrimp dish and those ingredients will be for the soup.
To make the soup you will need cucumber, buttermilk, avocado,
red wine vinegar, lime juice, sugar, salt and pepper.
For the shrimp you will need prawn shells, the prawns- without the shells then,
water, crushed bell pepper, honey, tomato paste, cumin,
coriander, carrots, whole peppercorns, shallots, garlic and olive oil.
First thing, keep the shrimps refrigerated.
And now, let’s make the bisque.
Keep the saucepan on high heat. Add 2 tablespoon of olive oil.
Add the shells. If you have the head add them too, that’s great.
Look at the change of colour, they have become reddish.
Nice. The shells are becoming very fragrant.
The flavours, extraordinary and the pot. Very nice.
So now, add the garlic.
So we have been roasting those guys for a couple of minutes already.
Add the garlic, the shallots, and the carrots.
Turn down the heat to medium- medium low and cook for about 3-4 minutes.
Add the spices. So the peppercorn, the cumin, coriander,
crushed bell pepper, so what it is a piece of bell pepper and half chopped finely,
tomato paste, little bit of the lime juice.
If it is really dry at the bottom, add a little bit of water. So mix well.
And now you could smell the roasting process of the shell
plus the spices, it is becoming more fragrant. They will get combined. Beautiful!
After a minute or two, add the remaining water.
Bring to a boil.
Then simmer for about half an hour or until the liquid has reduced by half.
Meanwhile, let’s do the soup.
Place the cucumber in the bowl of the blender.
Add the buttermilk, the red wine vinegar, the leftover lime juice,
the sugar and let’s prepare the avocado.
Prick up the avocado down to the pit in the middle.
Ok. Perfect. There is a little bit of pulp, scrape it.
Get a spoon and scoop the avocado in the scoop.
When you buy avocado, don’t buy only 2, buy maybe 3 or 4,
because you never know if get a black one.
When the avocado are black, of course you won’t use them.
So in the soup here, the lime juice and the vinegar
will work as anti-oxidant, meaning that it will prevent from the avocado to brown.
Great. Wash you hand.
Blend the soup. So on and….
Slowly high your speed.
The soup has been processing, blending for about 2 minutes.
Let’s taste it. Nice flavour from the cucumber.
The acidity from the lime juice and the texture or the flavour from the avocado,
it just needs salt and pepper. So season.
Ok. And pepper. Little more salt, little more pepper.
Process again. On. Mix the seasoning well. It should be combined well with the ingredients.
Taste again. Very nice.
I want to show you the texture now.
So the consistency of the soup is a thick soup, but still liquidy.
You see. If it’s too thick, add more buttermilk.
If it’s too thin, then add more avocado.
In any case, taste and rectify the seasoning accordingly.
Very nice. Keep the soup refrigerated for at least an hour in the fridge.
It should be very cold.
Meanwhile, let’s finish the shrimp glaze.
Our sauce has reduced enough. Let’s drain it and then we are going to reduce it again.
You know, if you watch last week videos, we have done same thing.
So it’s about the same technique; it should ring the bell, right?
Pass the liquid through a sieve into a saucepan.
Everything. Use your spatula to get every piece of food.
Right. Press down the sieve like this.
Press on the shell to squeeze down all the flavours and juices.
See. Great. Here we have about a third of a cup of sauce.
We are going to reduce that to about a quarter cup.
So it will be very strong and very flavourful.
Turn it on, on medium heat and add the honey in it. And stir.
The honey will help to thicken our glaze and make it shiny.
Bring the sauce to a boil and reduce by half.
So the volume at the end should be about a quarter cup, our liquid here.
So because we put the honey, it’s going to become syrupy and thick.
When it will shrink about, just about this, an half of this volume;
I will add the shrimp and we will cook the shrimp for about a minute in the glaze.
At this point, when it starts to coat the spoon, add the shrimp.
And add the olive oil.
So right now we are on medium heat.
After 40 seconds, turn the prawns.
And make sure to cook both sides. It will help them to cook evenly.
The prawns are cooked. Turn it off. Get a little bit of the glaze.
Taste. Very nice flavour, little bit of sweetness from the honey, beautiful.
Just little bit of salt and pepper. And mix.
Great. Let’s serve the soup.
To serve the soup, I like to serve it in a verrine or in a glass.
And the idea is to show the soup through the glass.
And I think it looks cool and it looks very fresh in a bowl in France.
So serve the soup into the verrine.
The soup is pretty rich, so you don’t want to have too much,
you know, it becomes too big serving.
Place the shrimp gently. Serve 2 shrimps per person.
Have a little bit of glaze and drizzle that around.
Add little bit of mint sprig. And serve.
Bon appétit!