Cucumber Gazpacho with Shrimp and Melon

Cucumber Gazpacho with Shrimp and Melon
Photo by Heather Tyree


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

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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