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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.