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Cucumber Gazpacho with Shrimp and Melon

4.4(35)

Editor's note: This refreshing soup is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla. Cooling cucumber and melons—which are in the same botanical family—are good sources of a wide range of nutrients, including vitamins C and B6 and folate. Fresh herbs provide a burst of flavor as well as powerful antioxidants. Ginger, garlic, and hot sauce have potent anti-inflammatory properties. Starting your meal with a low-calorie, fiber-rich soup like this one can help fill you up and prevent overeating. Note: You can substitute cooked lobster or prawns for the shrimp, or make the recipe vegetarian by omitting the seafood altogether.

by Epicurious·published 2009-04-14

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Servings

Makes 4 (first-course) servings

Total time

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Calories / serving

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Ingredients (12)

serves

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)cucumber
2 scallions (white and green parts), coarsely choppedscallion
1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)
1 (1/2-inch) piece fresh ginger, coarsely choppedginger
1 small clove garlic, coarsely choppedgarlic
3 tablespoons extra-virgin olive oilolive-oil
1/4 cup plain low-fat yogurtyogurt
3/4 teaspoon kosher saltsalt
1/4 teaspoon freshly ground black pepperpepper
1/4 teaspoon hot saucehot-sauce
1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp)shrimp
1/2 cup seedless watermelon or cantaloupe, cut into small dicecantaloupe

Instructions (3 steps)

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Not rich — missing servings, total time, or calories.