Cucumber Gazpacho with Shrimp and Melon

Cucumber Gazpacho with Shrimp and Melon
Photo by Heather Tyree


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