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Cucumber Gazpacho With Shrimp And Melon

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)

2 scallions (white and green parts), coarsely chopped

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

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

1 small clove garlic, coarsely chopped

3 tablespoons extra-virgin olive oil

1/4 cup plain low-fat yogurt

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon hot sauce

1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp)

1/2 cup seedless watermelon or cantaloupe, cut into small dice

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