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(gluten-free, paleo) Cucumber melon gazpacho with ginger shrimp. A cooling and delicious gazpacho, perfect for summer!
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5 from 2 votes

Cucumber Melon Gazpacho with Ginger Shrimp

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.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Course: Soup
Cuisine: American
Keyword: Cucumber Melon Gazpacho, Gazpacho Soup, Ginger Shrimp, Summer Soup
Servings: 4
Calories: 334kcal
Author: Lisa Bryan


Ginger Shrimp

  • 12 large shrimp peeled and deveined
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp fresh ginger finely chopped
  • 1 tsp honey


  • 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.


Adapted from Epicurious.


Calories: 334kcal | Carbohydrates: 15g | Protein: 7g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 741mg | Potassium: 517mg | Fiber: 3g | Sugar: 9g | Vitamin A: 520IU | Vitamin C: 25.9mg | Calcium: 75mg | Iron: 1.9mg