Name: Cucumber Gazpacho with Shrimp and Melon
Yield: Makes 4 (first-course) servings
Ingredients: 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 ¼ 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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Cucumber Gazpacho with Shrimp and MelonHeather Tyree

Editor's note: This refreshing soup is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla.

Cooling cucumber and melons—which are in the same botanical family—are good sources of a wide range of nutrients, including vitamins C and B6 and folate. Fresh herbs provide a burst of flavor as well as powerful antioxidants. Ginger, garlic, and hot sauce have potent anti-inflammatory properties. Starting your meal with a low-calorie, fiber-rich soup like this one can help fill you up and prevent overeating.

Note: You can substitute cooked lobster or prawns for the shrimp, or make the recipe vegetarian by omitting the seafood altogether.

Recipe notes

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