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 1/2 pounds 21 to 30 size deveined shrimp with shells on (you can use smaller shrimp if you like, but these are easy to clean and still economical); 2 cucumbers, peeled, seeds removed, and diced large; 2 ripe tomatoes, seeds scooped out (leave pulp intact) and diced large; 1 teaspoon minced fresh jalapeno, stem and seeds removed and diced (protect your hands and eyes and avoid breathing in the fumes of any hot peppers); 1 small red onion, diced; 2 tomatillos, diced; 1/2 cantaloupe, seeds removed, scooped from rind and diced; 1/2 honeydew melon, seeds removed, scooped from rind and diced; 1 fresh lemon, halved and seeds removed; 2 tablespoons chopped chives; Salt and freshly ground black pepper

Servings: persons

1 pint vegetable broth
1 1/2 pounds 21 to 30 size deveined shrimp with shells on (you can use smaller shrimp if you like, but these are easy to clean and still economical)
2 cucumbers, peeled, seeds removed, and diced large
2 ripe tomatoes, seeds scooped out (leave pulp intact) and diced large
1 teaspoon minced fresh jalapeno, stem and seeds removed and diced (protect your hands and eyes and avoid breathing in the fumes of any hot peppers)
1 small red onion, diced
2 tomatillos, diced
1/2 cantaloupe, seeds removed, scooped from rind and diced
1/2 honeydew melon, seeds removed, scooped from rind and diced
1 fresh lemon, halved and seeds removed
2 tablespoons chopped chives
Salt and freshly ground black pepper

1
Bring the vegetable broth to a boil in a saucepan.
2
You will be using it as a court bouillon - a poaching liquid for the shrimp.
3
The court bouillon is not actually part of the soup.
4
Poach the shrimp in their shells until just pink and remove to a platter to cool.
5
(Shrimp cooked in its shell retains more flavor).
6
While the shrimp are cooling, combine the cucumbers, tomatoes, jalapeno, onion, tomatillos, cantaloupe, and honeydew melon in a food processor and pulse to coarsely chop.
7
Remove to a bowl and squeeze in the juice of the fresh lemon, being careful not to drop any remaining lemon seeds into the mix.
8
Add the chopped chives, and stir to combine.
9
Peel the shrimp and finely dice.
10
Stir the shrimp into the fruit/vegetable mixture and season, to taste, with salt and pepper.
11
Chill well.
12
In the episode, we served this gazpacho as an hors d'oeuvres in porcelain Chinese spoons.
13
You can do the same or be creative by using your own choice of individual serving vessel such as sake cups, rice bowls or even 2 ounce ramekins with demitasse spoons.
14
It can also be served as an appetizer in soup bowls.

238

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 pint vegetable broth, 1 1/2 pounds 21 to 30 size deveined shrimp with shells on (you can use smaller shrimp if you like, but these are easy to clean and still economical), 2 cucumbers, peeled, seeds removed, and diced large, 2 ripe tomatoes, seeds scooped out (leave pulp intact) and diced large, 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.

Shrimp and Melon Gazpacho

How did you like this recipe?

Frequently Asked Questions