Melon gazpacho with shrimp

We enjoyed this on a warm night. It's fresh, flavorful, and filling. It takes a bit longer to make than perhaps you would think given that you are just blitzing a bunch of stuff together but you do need to do all the peeling, cutting, marinating, and then cooling. Usually recipes call for 4 hours in the fridge, but whatever... get a life. I threw a couple bowls in the freezer and the whole food processor full of the gazpacho in there, too. The shrimp need to be cooked, cooled, and marinated. I didn't follow a recipe here and I think you can probably double or halve any one of the ingredients and still have a lovely dish.

505 kcal per serving

Cooking time: 1 hr

Instructions

1. Chop 2 cucumbers, half a melon, 1 avocado and 1/4 red onion into large chunks. Reserve some for the salsa (about 1 C worth altogether), and put the rest in a food processor.
2. Add a pressed garlic clove. Peel and grate 1/2 inch of ginger root, and also add to the food processor.
3. Add 1 tbsp olive oil, 1/2 tbsp red wine vinegar, the juice of half a lemon, and salt. Blitz, blitz, and blitz until hopefully there are no more chunks. Put in the fridge or freezer (depending on your time scale) to chill.
4. Make the salsa by finely dicing the remaining 1 C of veggies (cucumber, melon, red onion, avocado) into a salsa. Also chill.
5. Boil the shrimp for 2 minutes, then run cold water over it to cool it down. Chop the shrimp up and put it in a bowl. Add the salsa and chopped green onions. Then add 1 tbsp olive oil, 1/2 tbsp white wine vinegar, honey, and the juice of the other half of the lemon. Mix it up and put it in the fridge to marinate and cool a bit.
6. Let everything chill at least for another 30 minutes. Then, put the gazpacho in the chilled bowls and top with the shrimp salsa. I added more salt and some pepper at that point. You're done. Eat!