Cucumber Melon Gazpacho with Ginger Shrimp
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Downshiftology · by Lisa Bryan★ 5.0 (2)

Cucumber Melon Gazpacho with Ginger Shrimp

NUTRITION · PER SERVING260M COOK
CAL 16%·PRO 14%
CARBS 13G17% OF CAL
3G FIBER1G ADDED8G INTRINSIC1G OTHER9G TOTAL SUGAR
FAT 27G79% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light, cooling cucumber and melon gazpacho balanced with warm ginger shrimp. A refreshing summer soup that combines cool vegetables with a hot protein element.

mainamericansoupshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 1/4 avocado (peeled)
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp chives (finely chopped (for garnish))
  • 1 tbsp hemp hearts (for garnish)
PREP
20M
SODIUM
46MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.