Shrimp and Melon Gazpacho

Name: Shrimp and Melon Gazpacho
Prep time: 40 min
Cook time: 2 min
Total time: 42 min
Yield: 6 serving(s)
Ingredients: 1 pint vegetable broth; 1 -1 1/2 lb shrimp (21-30 size); 2 cucumbers, peeled, seeded, and cut brunoise; 1 fresh jalapeno pepper, stem and seeds removed and cut brunoise; 1 small red onion, cut brunoise; 2 tomatillos, cut brunoise; 1/2 of a honeydew melon, seeds removed, fruit cut from rind and then brunoise; 1/2 of a cantaloupe, seeds removed, fruit cut from rind and then brunoise; 1 lemon, juice of; 2 tablespoons chopped chives; salt and pepper

Submitted by Lorraine of AZ

"A different version of gazpacho and a delicious one at that. The vegetables are here, but also there are two different kinds of melon for a different taste. Add to that scrumptious shrimp and you have a treat that will refresh you on a hot summer day! Recipe from Food Network's Robert Irvine's new book. Irvine uses the term "brunoise" to describe a cutting method in this recipe. This means to first cut the item julienne, then crosswise into small dice of 1/8 inch. Oh, yes! I'm looking forward to trying this soup and am glad to know where I can find the recipe again!"

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Ready In:: 42mins
Ingredients:: 11
Serves:: 6

ingredients

1 pint vegetable broth
1 - 1 ¹⁄₂ lb shrimp (21-30 size)
2 cucumbers, peeled, seeded, and cut brunoise
1 fresh jalapeno pepper, stem and seeds removed and cut brunoise
1 small red onion, cut brunoise
2 tomatillos, cut brunoise
¹⁄₂ of a honeydew melon, seeds removed, fruit cut from rind and then brunoise
¹⁄₂ of a cantaloupe, seeds removed, fruit cut from rind and then brunoise
1 lemon, juice of
2 tablespoons chopped chives
salt and pepper

directions

First make a court bouillon-poaching liquid for the shrimp. Bring broth to a boil in saucepan over medium heat. Poach shrimp in shells until just pink, 2-3 minutes. and use a slotted spoon to remove to platter to cool. Strain and reserve court bouillon and let cool. You'll add it to the gazpacho later.
While shrimp are cooling, in a large bowl fold together cucumbers, tomatoes, jalapeno pepper, onion, tomatillos, melons and juice of one lemon. Add 1 tablespoon of the chives and the cooled court bouillon; stir to combine.
Peel shrimp and dice small, reserving 6 shrimp to be halved lengthwise for garnish. Stir diced shrimp into fruit /vegtable mixture and season to taste with salt and pepper. Chill well.
If you use this as an hors d;oeurve, serve in small bowls to 18-24 guests.
If you use this as an appetizer, serve in soup bowls to 6 guests. Irvine suggests arranging 2 shrimp halves on surface of each appetizer serving, tails to center, and sprinkling with remaining chives to garnish.