Cucumber Gazpacho with Shrimp and Melon
A refreshing cold soup that combines cool cucumber with sweet melon and succulent shrimp. This light and herbaceous gazpacho is perfect for warm summer days, featuring a blend of fresh herbs and a hint of ginger and garlic.
Ingredients
- •2 whole cucumbers
- •2 whole scallions
- •½ cup assorted fresh herbs
- •1 piece fresh ginger
- •1 clove garlic
- •3 tablespoons extra-virgin olive oil
- •¼ cup plain low-fat yogurt
- •¾ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •¼ teaspoon hot sauce
- •¼ pound large shrimp
- •½ cup seedless watermelon or cantaloupe
- •
Cooking Instructions
- 1.
In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
60 min
- 2.
In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
5 min
- 3.
Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.
5 min
