LiveWell Louisiana

Submit Your Recipe
Weekly Meal Planner

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 10g20%
 Saturated Fat g%
Cholesterol 146mg
Sodium 255mg
Total Carbohydrate 10g9%
 Dietary Fiber 1g1%
 Sugars 8.5g8%
Protein 20g18%
Prep Time
Cook Time
Total Time

15 min.

20 min.

35 min.



Melon Gazpacho with Shrimp Kabobs

Louisiana is full of locally grown sweet melons. Take advantage of the local crop of watermelons, cantaloupe, and honeydew by making this refreshing gazpacho recipe on a beautiful sunny day.


1 small melon (honeydew, watermelon, or cantaloupe)
1 small cucumber (peeled and roughly chopped)
1/4 cup of red onion (diced)
1 tsp. of salt
1/3 cup of water (with watermelon, you may only need a few tablespoons, add as needed to make a thinner soup.)
1/4 cup of extra-virgin olive oil
For Shrimp Kabobs: 16 shrimp (1lb.) 1 onion (sliced in 1 inch long. 1/2 inch wide strips) bell peppers (large chunks chopped) cherry tomatoes (as is, no need to cut) olive oil
Garnish for gazpacho: greek yogurt, toasted pepitas (pumpkin seeds), toasted nuts, or olive oil


1Shrimp Kabob: Toss all ingredients in a bowl. Place on Skewers and then grill on high for 7 mins on each side. If using oven, place skewers in a deep roasting pan with aluminum foil on the bottom. Roast for 15-20 mins at 400 degrees. Serve warm with gazpacho.
2While your kabobs are cooking, make your melon gazpacho. In a blender puree a small melon (watermelon, cantaloupe, or honey dew), cucumber, red onion, salt, and water until smooth. While running the motor/blending drizzle in extra-virgin olive oil. Taste and season with salt and freshly ground black pepper. Serve chilled, topped with fresh mint and a dollop of plain fat-free yogurt.

Cook's Tips:

Since this gazpacho can come across as more sweet than savory, serve smaller bowls to control portions and to avoid overwhelming your tastebuds. The shrimp kabobs will add a great complliment to the sweetness of the gazpacho.