Cooling Cucumber And Shrimp Gazpacho
This healthy and refreshing cucumber and shrimp gazpacho contains the perfect combination of nutritious, cooling ingredients for those hot summer days! Why not customise this recipe with your own garnish for that added personal touch?
28 May 2021
Ingredients
- 12 large shrimp, peeled and deveined
- Avocado, peeled
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp fresh ginger, finely chopped
- 1 tsp honey
- 2.5 large cucumbers
- 255g honeydew melon, diced
- 3 spring onions, white and green parts, chopped
- 12 fresh mint leaves
- 12 fresh basil leaves
- 1 garlic clove, chopped
Method
STEP 1
Make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.
STEP 2
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.
STEP 3
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.
STEP 4
Place all gazpacho ingredients into your Swan Stealth Personal Blender and blend on high for 1 minute. Transfer to sealed container and refrigerate 3-4 hours.
STEP 5
Once the shrimp has marinated, remove the shrimp and dice into small pieces. Combine the shrimp in a bowl with the 1/2 small, diced cucumber and stir.