Watermelon Gazpacho with Shrimp

Total Time:
40 min
30 min
10 min

4 servings

  • 1/2 loaf country bread (about 8 ounces)
  • 6 cups chopped cold seedless watermelon, plus 1/2 cup diced
  • 1 bunch scallions (1 chopped; remaining whole and trimmed)
  • 1 large tomato, diced
  • 1 Persian cucumber, diced
  • 1 jalapeno pepper, diced (remove seeds for less heat)
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling Juice of 2 limes, plus wedges for serving
  • 1/4 cup roughly chopped fresh mint
  • Kosher salt and freshly ground pepper
  • 1 pound large shrimp, peeled and deveined (tails left intact)
  • 1 clove garlic, minced
  • Slice the bread 1/4 to 1/2 inch thick and remove the crust from all but 4 slices. Tear the crustless slices into pieces and pulse in a food processor to make coarse crumbs. Add the chopped watermelon to the food processor along with the chopped scallion, tomato, half each of the cucumber and jalapeno and 1/4 cup cold water; puree. With the machine running, gradually add 1/3 cup olive oil and the juice of 1 lime. Stir in 2 tablespoons mint, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to serve.

  • Heat a grill pan over medium-high heat and brush with olive oil. Toss the shrimp and whole scallions with the juice of the remaining lime and 2 tablespoons each olive oil and mint, the garlic, 1/4 teaspoon salt and a few grinds of pepper. Grill the shrimp until marked, about 3 minutes. Flip and continue grilling until cooked through, about 2 more minutes. Grill the scallions until lightly charred, 1 minute per side. Brush the remaining bread slices with olive oil and grill until toasted, 1 to 2 minutes per side.

  • Top each serving of gazpacho with the diced watermelon and the remaining cucumber and jalapeno; drizzle with olive oil. Serve with the grilled shrimp, scallions, bread and lime wedges.

  • Photograph by Antonis Achilleos

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