Cooling Cucumber And Shrimp Gazpacho

Cooling Cucumber And Shrimp Gazpacho

Food Recipe

260 Mins
  • 12 large shrimp, peeled and deveined
  • Avocado, peeled
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp fresh ginger, finely chopped
  • 1 tsp honey
  • 2.5 large cucumbers
  • 255g honeydew melon, diced
  • 3 spring onions, white and green parts, chopped
  • 12 fresh mint leaves
  • 12 fresh basil leaves
  • 1 garlic clove, chopped


Make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.


Bring a medium pot of water to a boil, then reduce to a simmer. Add the shrimp and cook 2-3 minutes or until just cooked through. Strain the shrimp.


Add the shrimp to your marinade and cover or place both the shrimp and marinade in a plastic bag and marinate in the refrigerator for 3-4 hours.


Place all gazpacho ingredients into your Swan Stealth Personal Blender and blend on high for 1 minute. Transfer to sealed container and refrigerate 3-4 hours.


Once the shrimp has marinated, remove the shrimp and dice into small pieces. Combine the shrimp in a bowl with the 1/2 small, diced cucumber and stir.

Products used to make this recipe

Swan Stealth Personal Blender

Swan Stealth Personal Blender

This spectacular Swan Stealth blender is the perfect appliance for your kitchen, especially if you're on a health kick. The blender providing a sleek and streamlined design which adds a…

View Product

Submit a review

Why not submit a recipe for our Swan family to enjoy?

Simply upload a word document and image and we'll do the rest, we will also notify you when your recipe goes live.