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 500g ), 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 40g finely chopped (for garnish)

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

• 1 small clove garlic, coarsely chopped

• 45ml de azeite de oliva extra-virgem

• 60ml plain low-fat yoghurt

• 3/4 colher de chá de sal kosher

• 1/4 colher de chá de pimenta-do-reino moída na hora

• 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

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.

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