Shrimp and Melon Gazpacho Recipe

Name: Shrimp and Melon Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint vegetable broth; 1 -1 12 lb shrimp (21-30 size); 2 cucumbers, peeled, seeded, and cut brunoise; 1 fresh jalapeno pepper, stem and seeds removed and cut brunoise; 1 small red onion, cut brunoise; 2 tomatillos, cut brunoise; 12 of a honeydew melon, seeds removed, fruit cut from rind and then brunoise; 12 of a cantaloupe, seeds removed, fruit cut from rind and then brunoise; 1 lemon, juice of; 2 tablespoons chopped chives; salt and pepper

Servings: persons

1 pint vegetable broth
1 -1 12 lb shrimp (21-30 size)
2 cucumbers, peeled, seeded, and cut brunoise
1 fresh jalapeno pepper, stem and seeds removed and cut brunoise
1 small red onion, cut brunoise
2 tomatillos, cut brunoise
12 of a honeydew melon, seeds removed, fruit cut from rind and then brunoise
12 of a cantaloupe, seeds removed, fruit cut from rind and then brunoise
1 lemon, juice of
2 tablespoons chopped chives
salt and pepper

1
First make a court bouillon-poaching liquid for the shrimp.
2
Bring broth to a boil in saucepan over medium heat.
3
Poach shrimp in shells until just pink, 2-3 minutes.
4
and use a slotted spoon to remove to platter to cool.
5
Strain and reserve court bouillon and let cool.
6
You'll add it to the gazpacho later.
7
While shrimp are cooling, in a large bowl fold together cucumbers, tomatoes, jalapeno pepper, onion, tomatillos, melons and juice of one lemon.
8
Add 1 tablespoon of the chives and the cooled court bouillon; stir to combine.
9
Peel shrimp and dice small, reserving 6 shrimp to be halved lengthwise for garnish.
10
Stir diced shrimp into fruit /vegtable mixture and season to taste with salt and pepper.
11
Chill well.
12
If you use this as an hors d;oeurve, serve in small bowls to 18-24 guests.
13
If you use this as an appetizer, serve in soup bowls to 6 guests.
14
Irvine suggests arranging 2 shrimp halves on surface of each appetizer serving, tails to center, and sprinkling with remaining chives to garnish.

967

kcal

Calories

254

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pint vegetable broth, 1 -1 12 lb shrimp (21-30 size), 2 cucumbers, peeled, seeded, and cut brunoise, 1 fresh jalapeno pepper, stem and seeds removed and cut brunoise, and more.

Yes, Shrimp and Melon Gazpacho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Melon Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions