Cucumber Gazpacho with Shrimp and Melon

Ingredients

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