Cucumber Gazpacho with Prawns and Melon

Ingredients for Cucumber Gazpacho with Prawns and Melon

• 1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 775ml ), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 40g )

• 2 spring onions (white and green parts), coarsely chopped

• 1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus 60ml finely chopped (for garnish)

• 1 (1/2-inch) piece fresh ginger, coarsely chopped

• 1 small clove garlic, coarsely chopped

• 45ml extra-virgin olive oil

• 60ml plain low-fat yoghurt

• 3/4 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 1/4 teaspoons hot sauce

• 110g large prawns (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 prawns)

• 120ml seedless watermelon or cantaloupe, cut into small dice

How to make Cucumber Gazpacho with Prawns and Melon

In blender or food processor, combine coarsely chopped cucumber, spring onions, coarsely chopped herbs, ginger, garlic, olive oil, and yoghurt and process until smooth, about 1 minute. Stir in 1/2 teaspoons salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.

In small bowl, stir together prawns and remaining cucumbers, herbs, and salt.

Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of prawns mixture. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.