Bring the vegetable broth to a boil in a saucepan
. You will be using it as a court bouillon
- a poaching liquid for the shrimp. The court bouillon is not actually part of the soup. Poach
the shrimp in their shells until just pink and remove to a platter to cool. (Shrimp cooked in its shell retains more flavor).
While the shrimp
are cooling, combine the cucumbers
, tomatoes, jalapeno, onion
, tomatillos, cantaloupe, and honeydew melon in a food processor
to coarsely chop
. Remove to a bowl and squeeze in the juice of the fresh lemon, being careful not to drop any remaining lemon
seeds into the mix. Add the chopped chives
, and stir to combine.
the shrimp and finely dice
. Stir the shrimp into the fruit/vegetable mixture and season, to taste, with salt and pepper. Chill well.
In the episode, we served this gazpacho
as an hors d'oeuvres in porcelain Chinese spoons. You can do the same or be creative by using your own choice of individual serving vessel such as sake
bowls or even 2 ounce ramekins with demitasse
spoons. It can also be served as an appetizer