Cucumber Gazpacho with Shrimp and Melon

Cucumber Gazpacho with Shrimp and Melon
Photo by Heather Tyree


  • 1 (1/2-inch) piece fresh ginger
  • 3 tablespoons extra-virgin olive oil
  • ½ cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint
  • ¼ teaspoon freshly ground black pepper
  • 2 scallions (white and green parts)
  • ¼ teaspoon hot sauce
  • ½ cup seedless watermelon or cantaloupe
  • + 6 more ingredients
    • ¼ cup plain low-fat yogurt
    • plus ¼ large cucumber
    • ¾ teaspoon kosher salt
    • 2 large cucumbers
    • 1 small clove garlic
    • ¼ pound large shrimp (31 to 40 count per pound)

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...

View full recipe at Epicurious


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