Cucumber Gazpacho with Shrimp and Melon

Cucumber Gazpacho with Shrimp and Melon
Photo by Heather Tyree

Ingredients

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

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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