Name: Cucumber Gazpacho with Shrimp and Melon
Yield: Makes 4 (first-course) servings
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

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Cucumber Gazpacho with Shrimp and MelonHeather Tyree

Editor's note: This refreshing soup is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla.

Cooling cucumber and melons—which are in the same botanical family—are good sources of a wide range of nutrients, including vitamins C and B6 and folate. Fresh herbs provide a burst of flavor as well as powerful antioxidants. Ginger, garlic, and hot sauce have potent anti-inflammatory properties. Starting your meal with a low-calorie, fiber-rich soup like this one can help fill you up and prevent overeating.

Note: You can substitute cooked lobster or prawns for the shrimp, or make the recipe vegetarian by omitting the seafood altogether.

Recipe information

Yield
Makes 4 (first-course) servings

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

Preparation

Step 1
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.
Step 2
In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
Step 3
Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes