Cucumber Melon Gazpacho with Ginger Shrimp
Updated Mar 12, 2019
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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.
Back in my corporate days and one of my very first jobs out of college, I remember my boss telling me, “if you ever don’t feel uncomfortable in a new position, then you probably haven’t reached far enough.” Meaning, don’t go for easy and “oh yeah, I’ve got this.” Stretch yourself and reach beyond what you think you’re capable of (to the point of feeling a bit like a fraud). Because most of the time you, me and every other human being on this planet are far more capable than we give ourselves credit for.
So why am I mentioning this? Oh, because I’m gonna try something new next week…video! And I’m ridiculously petrified! Case in point: it took me several months of being on Snapchat before I actually snapped myself talking. Like, face right there talking to the phone (and for the world – or a very small portion of it to see).
Who knows, I may never become completely comfortable with video (read: massive introvert), but at the same time I have so many other things I’d like to share with you (“how to’s” etc) and I know video will be the best platform. So, it’s time to stretch!
It may take a couple of weeks to get the first video on YouTube, ’cause I also have to learn editing software, audio stuff and probably a gazillion other things I haven’t yet thought of. Like really, how does YouTube even work?! (from a publisher perspective). I’m seriously clueless. But then I think back to a year or so ago when I had zero idea how to start a blog. Coding, plugins, themes, say what?! And look at ya’ll here today!
Alrighty, let’s talk Gazpacho, shall we? This cucumber melon gazpacho is the perfect summertime soup as it’s cooling, refreshing and can be made in advance. With our Cali temps still hovering in the 90’s, I’m all about the cooling right now! The base is made from a combo of cucumber, honeydew melon and herbs…and thickened with a smidge of avocado. This is different from traditional Spanish gazpachos that are thickened with day-old bread….making what appears to be a seemingly innocuous vegetable soup NOT gluten-free. Yep, something to watch out for if you’re traveling to Spain.
The shrimp added to this cucumber melon gazpacho is marinated in ginger, adding a balancing warming bite to the cooling soup. It’s also the perfect protein companion to make this soup a full meal. And on top, a sprinkle of chives and hemp hearts. The gazpacho is easy to make, but it does take time (3-4 hours) to let all the flavors meld before serving. So whip it up in the morning for a fab afternoon meal.
Cucumber Melon Gazpacho with Ginger Shrimp
- 2 1/2 large cucumbers, peeled and diced (plus 1/2 large cucumber, peeled, sliced and small diced for garnish)
- 1 1/2 cup honeydew melon, diced
- 3 scallions, white and green parts, chopped
- 12 fresh mint leaves
- 12 fresh basil leaves
- 1 piece fresh ginger, (approx 1/2 inch) peeled and chopped
- 1 garlic clove, chopped
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 avocado, peeled
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp chives, finely chopped (for garnish)
- 1 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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