Best 2 Shrimp And Melon Gazpacho Recipes

Embark on a culinary journey with our tantalizing Shrimp and Melon Gazpacho, a refreshing and flavorful soup that captures the essence of summer. This delightful dish is a vibrant fusion of sweet melon, succulent shrimp, and zesty flavors. Dive into the refreshing realm of gazpacho, a chilled Spanish soup that celebrates the bounty of fresh ingredients. Delight in the vibrant colors and enticing aromas as you explore variations of this classic soup, each offering a unique twist on the traditional recipe. From the classic Andalusian Gazpacho to the innovative Avocado Gazpacho and the hearty White Gazpacho, there's a gazpacho for every palate. Relish the crisp textures and vibrant flavors as you savor each spoonful of these culinary creations.

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CUCUMBER GAZPACHO WITH SHRIMP AND MELON

Cucumber Gazpacho with Shrimp and Melon image

Categories Soup/Stew Appetizer Dinner Lunch Melon Shrimp Cucumber Spring Summer Chill Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 (first-course) servings

Number Of Ingredients 12

Ingredients

1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)
2 scallions (white and green parts), coarsely chopped
1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)
1 (1/2-inch) piece fresh ginger, coarsely chopped
1 small clove garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
1/4 cup plain low-fat yogurt
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp)
1/2 cup seedless watermelon or cantaloupe, cut into small dice

Steps:

In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

SHRIMP AND MELON GAZPACHO

Shrimp and Melon Gazpacho image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h35m

Yield 18 to 24 hors d'oeuvres servings or 6 app. soup bowls

Number Of Ingredients 12

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

Steps:

Bring the vegetable broth to a boil in a saucepan. You will be using it as a court bouillon - a poaching liquid for the shrimp. The court bouillon is not actually part of the soup. Poach the shrimp in their shells until just pink and remove to a platter to cool. (Shrimp cooked in its shell retains more flavor).
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. 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. Add the chopped chives, and stir to combine.
Peel the shrimp and finely dice. Stir the shrimp into the fruit/vegetable mixture and season, to taste, with salt and pepper. Chill well.
In the episode, we served this gazpacho as an hors d'oeuvres in porcelain Chinese spoons. 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. It can also be served as an appetizer in soup bowls.

Tips:

Choose ripe and flavorful melons: The sweetness and flavor of the melon will greatly impact the overall taste of the gazpacho, so be sure to select ripe, juicy melons.
Use a variety of melons: Feel free to mix different types of melons, such as cantaloupe, honeydew, and watermelon, to create a more complex and interesting flavor profile.
Don't over-blend the gazpacho: The gazpacho should have a slightly chunky texture, so avoid over-blending it. A few small pieces of melon and shrimp will add texture and flavor.
Chill the gazpacho thoroughly: Gazpacho is best served cold, so be sure to chill it for at least 2 hours before serving. You can also make it ahead of time and store it in the refrigerator for up to 3 days.
Garnish with fresh herbs: When serving, garnish the gazpacho with fresh herbs such as cilantro, basil, or mint. This will add a pop of color and flavor.

Conclusion:

Shrimp and melon gazpacho is a refreshing and flavorful cold soup that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet melons, savory shrimp, and tangy lime juice, this gazpacho is sure to be a hit at your next party or gathering.