Cucumber Gazpacho with Shrimp and Melon

Cucumber Gazpacho with Shrimp and Melon
Photo by Heather Tyree

Ingredients

  • 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
  • ¼ teaspoon freshly ground black pepper
  • ½ cup seedless watermelon or cantaloupe
  • + 6 more ingredients
    • ¼ cup plain low-fat yogurt
    • 2 scallions (white and green parts)
    • 1 (1/2-inch) piece fresh ginger
    • 1 small clove garlic
    • ¼ teaspoon hot sauce
    • 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

Comments


Best Wine Deals

See More Deals





Snooth Media Network