Beat the heat with chilled cucumber ...

Sometimes it is too hot to be in the kitchen.

The last known chefs and food meals, either in the day, when temperatures were cooler or foods that require little in the way of the oven or cooked in the oven are served planned early.

I'm trying to follow this philosophy to me because I, summer days can in South America, the air temperatures at 100 degrees or more to fulfill.

I also try the foods themselves are find cool and refreshing.

My iced prawns, cucumber and yoghurt soup just right. Steamed shrimp requires the oven in about less than 10 minutes, and you can always keep steam earlier in the day and in the fridge - served in this way - in the refrigerator until you are continue to mount the plate.

And then there are the other components: two cucumbers and yogurt have a real lullaby effect. After you add all of the components, a rich, satisfying meal with little effort you can have some of the sting of the summer.

A few things to note: You can use any cucumber that you want, but I prefer the English cucumbers. The taste is a little softer and faithful taste like cucumbers. Also, since you cucumber flavor and texture of hard sometimes bitter must sow you, it is easier for the diversity of the English language as the seeds are very small.

In addition, you can use any kind of yogurt you prefer to use, but I like the Greek style. Greek yogurt poured one or two times the regular yogurt, which in a decade, creamy texture. Also, because there is less liquid, the taste is robust and hazel included is remarkable.

In terms of shrimp, you will work in the best way that appeals to you and what components of the taste vapor can, but be careful not to hot liquid.

Remember, though, that the other components - cucumber and yogurt - (. Although some may be correct) are softer, and a touch of Cajun spices can also be

For this recipe, what I like to do:

In a large pan, I pour in a glass of white wine and half a cup of water. I cut a lemon in half, squeeze, and add fruit. I peel and crush three cloves of garlic and throw them into. Sometimes I'll also add some peppercorns.

I turn the heat on medium heat and let the liquid to a boil, add the shrimp and put them at the top. I dampen for 3-5 minutes; Shrimp should turn pink and firm. Once cooked, I immediately a screen to the shrimp and stuffed in a large bowl with ice water to remove to stop cooking.

Then drain until the shrimp store served dry, cool and refrigerate. I steam the skin and remove before use. Keep these skins available!

Another tip: buy shrimp for free in a fish market or grocery store and usually steam.