The ideal summertime soup is this light, refreshing cucumber-melon gazpacho. A delicious taste is created by balancing the heated ginger shrimp with the chilly broth.
I absolutely love this cucumber melon gazpacho recipe, especially during the summer months when I need something cooling and refreshing to eat. With temperatures soaring everywhere, this soup is the perfect way to beat the heat. The base of the soup is made using a blend of cucumber, honeydew melon, and herbs, which is then thickened with a touch of avocado.
Unlike traditional Spanish gazpachos that use day-old bread to thicken the soup, this recipe is gluten-free and safe for those with dietary restrictions. One of my favorite parts of this recipe is the marinated ginger shrimp, which adds a delicious, warming bite to the soup. This protein-packed addition makes this gazpacho a full meal that is both nutritious and satisfying.
Finally, a sprinkle of chives and hemp hearts on top adds a lovely finishing touch. While this gazpacho is easy to make, it does take time for all the flavors to meld together, so I recommend making it in the morning and enjoying it as a delicious afternoon meal.
How to Refrigerate Cucumber Melon Gazpacho with Ginger Shrimp:
To refrigerate cucumber melon gazpacho with ginger shrimp, transfer the soup to an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days. When ready to serve, give it a good stir and add the ginger marinated shrimp on top for a cool and refreshing meal.
How to Freeze Cucumber Melon Gazpacho with Ginger Shrimp:
Transfer the gazpacho to a freezer-safe container and leave approximately 1 inch of space at the top to allow for expansion if you want to freeze the cucumber melon gazpacho with ginger shrimp. After that, firmly close the container and put it in the freezer for up to two to three months. To freeze the gazpacho without the shrimp and then add it while serving is advised.
How to Reheat Cucumber Melon Gazpacho with Ginger Shrimp (If Required):
If the cucumber melon gazpacho was frozen, let it defrost overnight in the refrigerator before you reheat it. When it reaches the temperature you want, put it to a saucepan and slowly reheat it over medium heat. Boiling the gazpacho might change its flavor and consistency, so avoid doing so. After warming the soup, you may add the cooked shrimp to it.
The cooling and tasty summer soup cucumber melon gazpacho with ginger shrimp is ideal for hot days. It is simple to prepare ahead of time and keep in the freezer or refrigerator for later use. You can have this soup whenever you want if you use the right storage and warming techniques.
Can I use a different type of seafood instead of shrimp in this recipe?
Absolutely! You can use any type of seafood that you prefer or have on hand, such as scallops or crab.
Can I adjust the sweetness of the soup?
Yes, you can adjust the sweetness by adding more or less honeydew melon or a sweetener of your choice. Keep in mind that the sweetness will also vary depending on the ripeness of the melon.
Can I make this gazpacho without the shrimp?
Yes, you can omit the shrimp if you prefer a vegetarian or vegan version of the soup. The gazpacho is delicious on its own, or you could add another source of protein such as beans or tofu.
Can I substitute the avocado with something else?
While avocado adds a lovely creaminess to the soup, you can omit it or substitute it with another source of healthy fat such as coconut cream or Greek yogurt.
Can I make this gazpacho spicier?
Yes, you can add a pinch of cayenne pepper or some chopped jalapeno to the soup if you prefer a spicier.
CUCUMBER MELON GAZPACHO WITH GINGER SHRIMP
- 12 large shrimp, peeled and deveined
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh ginger, finely chopped
- 1 teaspoon honey
- 2 ½ large cucumbers, peeled and diced (plus ½ large cucumber, peeled, sliced and small diced for garnish)
- 1 ½ cup honeydew melon, diced
- 3 scallions, white and green parts, chopped
- 12 fresh mint leaves
- 12 fresh basil leaves
- 1 piece fresh ginger, (approx ½ inch) peeled and chopped
- 1 garlic clove, chopped
- 3 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ avocado, peeled
- 1 teaspoon sea salt
- ¼ black pepper
- 1 tablespoon chives, finely chopped (for garnish)
- 1 tablespoon hemp hearts, for garnish
- In a glass mixing bowl make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.
- Bring a medium pot of water to a boil, then reduce to a simmer. Add the shrimp and cook 2-3 minutes or until just cooked through. Strain the shrimp in a colander.
- Add the shrimp to your marinade and cover or place both the shrimp and marinade in a plastic bag and marinate in the refrigerator for 3-4 hours.
- Place all gazpacho ingredients into a high-powered blender and blend on high for 1 minute. Transfer gazpacho to sealed container and refrigerate 3-4 hours.
- Once the shrimp has marinated, remove the shrimp and dice into small pieces. Combine the shrimp in a bowl with the ½ small diced cucumber and stir.
- To serve, divide the gazpacho between 4 bowls. Add a few spoonfuls of the shrimp and cucumber to each bowl. Garnish with chives and hemp hearts.