cucumber melon gazpacho

This cucumber melon gazpacho is light, fresh and the perfect soup for summer. The cooling soup is balanced with warming ginger shrimp for a flavorful bite.

Cucumber Melon Gazpacho with Ginger Shrimp

shrimp

olive oil

lemon juice

tbsp white wine vinegar

tbsp fresh ginger (finely chopped)

tsp honey

large cucumbers (peeled

honeydew melon (diced)

scallions (white and green parts, chopped)

mint leaves

basil leaves

ginger

garlic (chopped)

avocado (peeled)

tsp sea salt

tsp black pepper

chives (finely chopped (for garnish))

tbsp hemp hearts (for garnish)

In a glass mixing bowl make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.

Bring a medium pot of water to a boil, then reduce to a simmer. Add the shrimp and cook 2-3 minutes or until just cooked through. Strain the shrimp in a colander.

Add the shrimp to your marinade and cover or place both the shrimp and marinade in a plastic bag and marinate in the refrigerator for 3-4 hours.

Place all gazpacho ingredients into a high-powered blender and blend on high for 1 minute. Transfer gazpacho to sealed container and refrigerate 3-4 hours.

Once the shrimp has marinated, remove the shrimp and dice into small pieces. Combine the shrimp in a bowl with the 1/2 small diced cucumber and stir.

To serve, divide the gazpacho between 4 bowls. Add a few spoonfuls of the shrimp and cucumber to each bowl. Garnish with chives and hemp hearts.

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