Cucumber soup with prawns

Wash the cucumber, cut in half lengthwise and remove the seed lists with a spoon.

Cut the flesh into pieces. Cut the shallots. Heat the oil and fry the shallots.

Add the cucumber and stock and bring to the boil. Cook for 5 minutes on low heat.

Meanwhile cut half of the mint leaves fine. Remove the pan from the heat and add the mint leaves.

Mix in half of the crème fraîche. Purée the soup with the hand blender or in the food processor.

Season with pepper and salt.

Divide the plates, spread the rest of the crème fraîche over the plates and spread the shrimp over it. Garnish with the rest of the mint leaves.