Shrimp and Melon Gazpacho

Created by ForeverMama on August 28, 2024

Ingredients

2 cups vegetable broth
1 - 1 1/2 pounds shrimp, deveined with shells on (21 - 30 size - use smaller shrimp if you like, but these are easy to clean and still economical)
2 cucumbers, peeled, seeded, and cut brunoise (first cut julienne, then crosswise into small dice of 1/8-inch)
2 ripe tomatoes, halved, seeds scooped out, and cut brunoise style
1 teaspoon fresh jalapeno, stem and seeds removed and cut brunoise style
1 small red onion, cut brunoise style

2 tomatillos, cut brunoise style
1/2 cantaloupe, seeds removed, fruit cut from the rind and cut brunoise style
1/2 honeydew melon, seeds removed, fruit cut from the rind and cut, you guessed it; brunoise style
Juice of 1 lemon
2 tablespoons chopped chives
Salt and freshly ground black pepper, to taste

Step 1: Bring the vegetable broth to a boil in a saucepan over medium heat. You'll be using it as a court bouillon (a poaching liquid for the shrimp.) Poach the shrimp in their shells until just pink, about 2 or 3 minutes, and use a slotted spoon to remove them to a platter to cool. (Shrimp cooked in its shell retains more flavor.) Strain and reserve the court bouillon and let cook to add to the gazpacho later.
Step 2: While the shrimp ar cooling, in a large mixing bowl, fold together the cucumbers, tomatoes, jalapeno, onion, tomatillos, cantaloupe, honeydew, and lemon juice. Add 1 tablespoon of chives (reserving the rest of teh chives for garnish), and the cooled court bouillon and stir to combine.
Step 3: Peel the shrimp and dic them small, reseerving 6 shrimp, halved lengthwise, for the garnish if you'll be serving the gazpacho in appetizer-size portions. Stir the diced shrimp into the fruit/vegetable mixture and season to taste with salt and pepper. Chill well.
Presentation: This gazpacho can be served as an hors e'oeuvre in porcelain Chinese spoons, or be creative and use your own choice of small serving vessels, such as sake cups, martini glasses, rice bowls, or even 2-ounce ramekins with demitasse spoons. It can also be served as an appetizer in soup bowls. If you're serving the gazpacho in soup bowls, arrange 2 reserved shrimp halves "tails to center" on the surface of each serving and sprinkle with the remaining 1 tablespoon of chopped chives as a garnish.