June 20, 2014

Cucumber Gazpacho with Shrimp & Watermelon

Cucumber Gazpacho | hardparade.blogspot.com
Cucumber Gazpacho | hardparade.blogspot.com
This is my absolute, number one favorite thing to make in the summer. It's easy to make (chop, blend, mix, chill), there is barely any stove action, and it is ridiculously delicious. It is my go-to; I seriously cannot get enough. Cooling cucumber and watermelon comes together with warm, citrusy shrimp and explodes with flavor. You can easily make this soup vegetarian by omitting the shrimp. If you're not a watermelon fan (what?!), you can substitute another melon like honeydew or cantaloupe. I like to go in for seconds and thirds or serve it as a main course, so I at least double, if not triple, the recipe.

Cucumber Gazpacho with Shrimp & Watermelon
Serves: 4 first course servings
Cucumber Gazpacho | hardparade.blogspot.com
  • 4 large cucumbers, coarsely chopped - 1/4 cucumber left aside for garnish
  • 4 scallions, coarsely chopped, plus more for marinating shrimp
  • 1 cup chopped chives, mint, dill, basil - basically whatever green herbs you have
  • 1 piece ginger (about 1 inch), coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 cup plain, nonfat yogurt
  • Kosher salt and black pepper
  • Hot sauce, to taste
  • 1/4 pound large shrimp, cleaned and cooked then diced - leaving aside a few shrimp whole for garnish
  • 1 cup diced seedless watermelon, cantaloupe, or honeydew
  • Lime juice
Dice 1/4 cucumber and 1/4 cup watermelon and combine in a small bowl. Set aside for later. In a food processor, combine rest of cucumber, scallions, herbs, ginger, and garlic and process until smooth
Cucumber Gazpacho | hardparade.blogspot.com
Add yogurt and olive oil, combine, then season to taste with salt and pepper and hot sauce. Transfer the soup to an airtight container and refrigerate until chilled, at least an hour.
Cucumber Gazpacho | hardparade.blogspot.com
While the soup is chilling, peel and clean the shrimp and marinate them in olive oil, lime juice, scallions, salt, and pepper. Let the shrimp marinate for at least 30 minutes.
Cucumber Gazpacho | hardparade.blogspot.com
Sauté the marinated shrimp in a little olive oil in a medium pan over medium heat until they turn pink and begin to curl, about 1 minute per side. Leaving a few shrimp aside, dice the rest of the shrimp into small pieces and combine with HALF of the chopped cucumber and watermelon mixture. Fold into the chilled soup. Divide the soup evenly into bowls and top with the other half of the chopped cucumber and watermelon mixture. Place whole shrimp on top and serve immediately!
Cucumber Gazpacho | hardparade.blogspot.com
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