Gallery

Recipe Summary test

prep:
20 mins
cook:
4 mins
total:
24 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a work surface, finely chop enough of the watermelon and cucumbers to yield 1 cup each; in a medium bowl, combine with the quartered tomatoes. Using a food processor and working in batches, puree the remaining watermelon, cucumber and tomatoes, the bell pepper, onion, vinegar and 2 tablespoons olive oil; season with 1 1/2 teaspoons salt and 1 teaspoon pepper. Refrigerate for 20 minutes.

    Advertisement
  • In a large bowl, toss the shrimp with the remaining 1 tablespoon olive oil and season with salt and pepper. Heat a large skillet over medium-high heat, add the shrimp and cook, turning once, until opaque, 3 to 4 minutes.

  • Divide the gazpacho among 4 bowls and top with the reserved chopped watermelon mixture, the shrimp and feta.

Advertisement