Cucumber Gazpacho with Shrimp and Melon

Cucumber Gazpacho with Shrimp and Melon
Photo by Heather Tyree


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