Chilled cucumber and yogurt soup with prawns and dill

Method

1. Put the 4 roughly chopped cucumbers in a colander and sprinkle over the salt. Toss, then leave to sit for 30-60 minutes to draw out excess moisture and intensify the cucumber flavour.
2. Pat the cucumber dry with kitchen paper, then put it all in a blender with the yogurt, garlic, olive oil, dill and lemon zest. Whizz together until completely smooth, then season to taste (it may need a pinch more salt). Pour into a container and chill in the fridge for at least 3 hours but ideally overnight.
3. For the pickled cucumber, put the finely diced cucumber in a colander and add the salt, then set aside. Meanwhile, put the vinegar, sugar and 50ml water in a small saucepan and bring to the boil. Remove from the heat, leave to cool for 5 minutes, then transfer the salted cucumber to a container and pour the still hot pickling liquid over the top. Leave to pickle for at least 30 minutes (or overnight in the fridge).
4. Stir the prawns, lemon zest and juice, chilli (if using), dill, olive oil and a pinch of salt and pepper together.
5. To serve, ladle the chilled soup into bowls. Top with the pickled cucumber and dressed prawns, along with any delicious oil they sit in. Serve with crusty buttered bread.