Cucumber Gazpacho with Shrimp and Melon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (first-course) servings
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon hot sauce
- 1/4 cup plain low-fat yogurt
- 1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)
- 2 scallions (white and green parts), coarsely chopped
- 1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus â¼ cup finely chopped (for garnish)
- 1 (1/2-inch) piece fresh ginger, coarsely chopped
- 1 small clove garlic, coarsely chopped
- 1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp)
- 1/2 cup seedless watermelon or cantaloupe, cut into small dice
- Carbohydrate 4 g(1%)
- Cholesterol 37 mg(12%)
- Fat 11 g(17%)
- Fiber 0 g(2%)
- Protein 5 g(10%)
- Saturated Fat 2 g(8%)
- Sodium 198 mg(8%)
- Calories 132
Preparation 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 up to 4 hours. In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt. Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.
