Melon Gazpacho with Shrimp Ceviche

I recently had a gazpacho like this at a restaurant and it was sooo delish that I was determined to recreate it at home.  This is refreshing and oh-too-tasty for how simple it is to prepare!  Even non-”soup lovers” have been known to convert after a few bites.

GAZPACHO INGREDIENTS:

5 cups honeydew melon

1 large cucumber (peeled and seeded)

1 jalepeno peppers (seeded and diced)

1/2 jalepeno pepper with seeds

3/4 cup raw almonds

raw honey

SHIRMP CEVICHE:

8-10 raw shrimp peeled

juice of 3 limes

1/4 cup diced cucumber

1/2 jalepeno finely diced

1 medium tomato diced

DIRECTIONS:

1. Add melon meat, cucumber, and jalepenos to blender and blend at highest setting until smooth.  The soup will have a creamy consistency.

2.  Add almonds to a food processor or coffee grinder and process into almond flour.  Or, you can replace this with pre-ground almond meal. Add this to the soup and mix well.

3.  If melon is not sweet enough, you can add 1-2 Tbsp of honey to sweeten.

4.  Chill gazpacho in the refrigerator until ready to serve.

5.  Place the peeled raw shrimp in boiling water for 3-5 minutes until cooked.  Drain the shrimp and dry with paper towels.

6.  Place shrimp in a bowl and add the remaining ceviche ingredients.

7.  Cover and chill the ceviche for a minimum of 2 hours before serving.

8.  Divide the gazpacho among bowls and top with the ceviche.

6 servings

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