Cucumber Gazpacho with Shrimp and Melon

Name: Cucumber Gazpacho with Shrimp and Melon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 inches fresh ginger, coarsely chopped; 118 milliliters (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish); 1 small clove garlic, coarsely chopped; 0 teaspoons hot sauce; 1 teaspoons kosher salt; 59 milliliters plain low-fat yogurt; 3 Tbsps extra-virgin olive oil; 2 scallions (white and green parts), coarsely chopped; 113 grams shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp); 118 milliliters seedless watermelon or cantaloupe, cut into small dice

Cucumber Gazpacho with Shrimp and Melon might be just the main course you are searching for. One serving contains 304 calories, 15g of protein, and 22g of fat. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. Summer will be even more special with this recipe. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up garlic, watermelon, ginger, and a few other things to make it today. To use up the fresh herbs you could follow this main course with the Blueberry Lavender Cream Pie as a dessert.

Instructions

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.

Ingredients you will need

Hot Sauce