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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
