2largeCucumber - peeled, seeded, and coarsely chopped
4Green Onion - chopped, green parts only
0.5cupFresh Herbs - assorted fresh herbs (basil, chives, and mint)
1Fresh Ginger - 1/2 inch piece of fresh ginger, peeled and chopped
3tablespoonExtra Virgin Olive Oil
0.25cupPlain Yogurt - (24 hr homemade)
0.75teaspoonSea Salt
0.25teaspoonTabasco Sauce
16largeShrimp - peeled, cooked, and diced
0.5cupCantaloupe - finely diced
Fresh Herbs - to taste
0.25teaspoonFreshly Ground Pepper
Instructions
In a food processer add the cucumbers, green onions, herbs, ginger, olive oil, and yogurt. Process until smooth. Pour into an airtight container and season with the salt, pepper, and Tabasco. Refrigerate for 2-3 hours.
In a small bowl toss together the shrimp, diced cantaloupe, and 1-2 tablespoons minced fresh herbs.
Divide soup evenly among 4 chilled bowls and top with shrimp mixture. Garnish with a sprinkle of crumbled feta. Serve immediately.
Notes
You'll find 24 hour yogurt recipe on our site, or you may use Green Valley lactose free yogurt (if you tolerate pectin well).