Cucumber Melon Gazpacho with Ginger Shrimp
This cucumber melon gazpacho is light, fresh and the perfect soup for summer. The cooling soup is balanced with warming ginger shrimp for a flavorful bite.
- Prep time
- 20 min
- Cook time
- 4 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 large shrimp (peeled and deveined)
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp fresh ginger (finely chopped)
- 1 tsp honey
- 2 1/2 large cucumbers (peeled and diced (plus 1/2 large cucumber, peeled, sliced and small diced for garnish))
- 1 1/2 cup honeydew melon (diced)
- 3 scallions (white and green parts, chopped)
- 12 fresh mint leaves
- 12 fresh basil leaves
- 1 piece fresh ginger ((approx 1/2 inch) peeled and chopped)
- 1 garlic clove (chopped)
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 avocado (peeled)
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp chives (finely chopped (for garnish))
- 1 tbsp hemp hearts (for garnish)
Instructions
- 1
In a glass mixing bowl make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.
- 2
Bring a medium pot of water to a boil, then reduce to a simmer. Add the shrimp and cook 2-3 minutes or until just cooked through. Strain the shrimp in a colander.
- 3
Add the shrimp to your marinade and cover or place both the shrimp and marinade in a plastic bag and marinate in the refrigerator for 3-4 hours.
- 4
Place all gazpacho ingredients into a high-powered blender and blend on high for 1 minute. Transfer gazpacho to sealed container and refrigerate 3-4 hours.
- 5
Once the shrimp has marinated, remove the shrimp and dice into small pieces. Combine the shrimp in a bowl with the 1/2 small diced cucumber and stir.
- 6
To serve, divide the gazpacho between 4 bowls. Add a few spoonfuls of the shrimp and cucumber to each bowl. Garnish with chives and hemp hearts.