Chunky Cucumber Melon Gazpacho Recipe with (or without) Shrimp

 
Serve this easy chunky gazpacho recipe with cucumber, melon, mint and Greek yogurt as a light yet satisfying summer starter. 
chunky chilled gazpacho topped with chunks of shrimp, cucumber and melon
 
Coming at you with my new favorite summer meal: This chunky gazpacho recipe is perfect for when you want something light yet satifying. Juicy chunks of melon, cucumber and shrimp served in smooth chilled green cucumber gazpacho along with fresh herbs and a bit of Greek yogurt for creaminess.
 
I have absolutely loved making this chilled soup every summer since I came across the recipe on epicurious a few years ago.
 
Right around the same time that I start to crave freshly squeezed margaritas, lazy beach days and gelato, this chunky gazpacho recipe invariably finds its way back into my repertoire.
 

What is Gazpacho? 

Gazpacho or Gaspacho, is a cold soup that made of raw, blended vegetables, olive oil and sometimes some bread for thickening. It originated in the southern regions of the Iberian peninsula and spread into other areas from there. Gazpacho is particularly delicious during hot summers, as it is refreshing and cool.

Traditionally gazpacho is made with juicy ripe summer tomatoes, but here it is made with cooling cucumbers, straight from the farmers market.
 
Cucumber Gazpachos are always a great Summer option. Light, healthy and refreshing! The cucumber and melon in this version make such a delightful pair. 
 
 
 
 
a big bowl full of chunky cucumber melon gazpacho with shrimp
Vegetarian option: sans shrimp, sub cantaloupe!

Why you will love Gazpacho: 

The best part is that it comes together in no time, so it’s the perfect appetizer or light main to serve at summertime get-togethers. 
 
I’ve even prepared it as a soup shooter for a larger event. Serve it paired with a zippy Sauvignon Blanc, and people will go crazy!
 
The balance of cooling flavors with just the right amount of heat make this chilled Spanish soup a showstopper any way you decide to serve it up. 
 
Though it is super simple to prepare (just chop and blend), the addition of zesty flavors like ginger, garlic, hot sauce and fresh herbs make this gazpacho anything but boring.
 
Another bonus is that this gazpacho recipe is easily adaptable.
 

How to make Chunky Gazpacho 

  • In a blender or food processor, combine coarsely chopped cucumber, scallions, 1/2 cup of herbs, ginger, garlic, olive oil, and yogurt and process until smooth. Stir in salt and pepper to taste along with sriracha, if using. Transfer to an airtight container and refrigerate for at least 1 hour to let the flavors mingle.
  • In a small bowl, stir together shrimp and/or cantaloupe and remaining diced cucumber and herbs. Season with salt and pepper.
  • Divide soup evenly among bowls and top each with dollop of shrimp/melon mixture.

Make ahead: 

 
The base can easily be made the day before and stored in the fridge until ready to serve.  You can store shrimp, cucumber chunks and melon seperately until ready to assemble. 

Can I make this without shrimp? 

 
Of course! Just omit the shrimp for an even faster vegetarian option.
 

Make it vegan

 
You could also skip the yogurt to make it vegan-friendly although I’m partial to the mint green hue and fuller texture that the yogurt imparts. So maybe add some coconut yogurt to make it creamier.
 

More gazpacho recipes: 

Thanks for reading! To keep up with me in the kitchen, follow me on FacebookInstagramTwitter and Pinterest.  If you make this Chunky Gazpacho Recipe, don’t forget to share it using the hashtag #LePetitEats!

Chunky Gazpacho Recipe with Melon, Cucumber and Shrimp

Serve this easy chunky gazpacho recipe with cucumber, melon, mint and Greek yogurt as a light yet satisfying summer starter. 

Course Appetizer
Cuisine Spanish
Keyword chunky gazpacho recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 200 kcal

Ingredients

  • 3 cups cucumber peeled, seeded, and coarsely chopped, plus 1/4 cup cucumber, peeled, seeded and diced (for garnish)
  • 2 scallions white and green parts, coarsely chopped
  • 1/2 cup 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 clove garlic coarsely chopped
  • 3 tbsp olive oil
  • 1/4 cup plain greek yogurt
  • 1/2 cup cantaloupe diced
  • salt and freshly ground black pepper
  • 1/4 tsp sriracha optional
  • 1/4 pound large shrimp peeled, cooked, and roughly chopped (optional)

Instructions

  1. In a blender or food processor, combine coarsely chopped cucumber, scallions, 1/2 cup of herbs, ginger, garlic, olive oil, and yogurt and process until smooth. Stir in salt and pepper to taste along with sriracha, if using. Transfer to an airtight container and refrigerate for at least 1 hour to let the flavors mingle.
  2. In a small bowl, stir together shrimp and/or cantaloupe and remaining diced cucumber and herbs. Season with salt and pepper.
  3. Divide soup evenly among bowls and top each with dollop of shrimp/melon mixture.

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