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Cucumber Gazpacho with Shrimp and Pancetta

Ingredients

  • 3 cups peeled seeded coarsely chopped cucumbers
  • 1/4 cup coarsely chopped scallions (white and green parts)
  • 3 Tbsp. olive oil
  • 1 Tbsp. chopped fresh chervil
  • 1 Tbsp. chopped fresh chives
  • 1 Tbsp. chopped fresh thyme
  • 1 tsp. chopped fresh garlic
  • 1 tsp. peeled chopped fresh ginger
  • 3/4 tsp. Kosher salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. hot sauce
  • 4 oz. cooked peeled chopped shrimp
  • 1/2 cup diced cantaloupe
  • 1/4 cup sautéed diced pancetta

Directions

  • 1. Combine cucumber, scallions, oil, herbs and spices, salt, pepper and hot sauce in blender container. Process until smooth. Refrigerate mixture until well chilled.
  • 2. Stir in shrimp, cantaloupe and pancetta. Divide soup evenly between 4 bowls and serve.
  • Nutritional information per serving: Calories 529; Total Fat 26g; Saturated Fat 11g;
  • Trans. Fat 0g; Cholesterol 182mg; Sodium 1080mg; Total Carbohydrate 48g; Dietary Fiber 3g;
  • Total Sugars 3g; Protein 19g

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