Shrimp And Melon Gazpacho Recipe

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Nutrition per serving    (USDA % daily values)
CAL
50
FAT
2%
CHOL
24%
SOD
22%

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Ingredients for 18 servings

2 tomatillos, diced

2 ripe tomatoes, seeds scooped out (leave pulp intact) and diced large

1 fresh lemon, halved and seeds removed

1/2 honeydew melon, seeds removed, scooped from rind and diced

1 1/2 pounds 21 to 30 size deveined shrimp with shells on (you can use smaller shrimp if you like, but these are easy to clean and still economical)

1 teaspoon minced fresh jalapeno, stem and seeds removed and diced (protect your hands and eyes and avoid breathing in the fumes of any hot peppers)

2 tablespoons chopped chives

Salt and freshly ground black pepper

1/2 cantaloupe, seeds removed, scooped from rind and diced

1 pint vegetable broth

2 cucumbers, peeled, seeds removed, and diced large

1 small red onion, diced

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