STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
42mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 pint vegetable broth
  • 1 -1 12 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
  • 12 of a honeydew melon, seeds removed, fruit cut from rind and then brunoise
  • 12 of a cantaloupe, seeds removed, fruit cut from rind and then brunoise
  • 1 lemon, juice of
  • 2 tablespoons chopped chives
  • salt and pepper

Directions

  1. 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.
  2. 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.
  3. 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.
  4. If you use this as an hors d;oeurve, serve in small bowls to 18-24 guests.
  5. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: