Honeydew Gazpacho With Shrimp Skewers - cooking recipe

Ingredients

6 None ripe tomatoes, diced
2 None yellow bell peppers, seeded and cubed
1 clove garlic, minced
1 None onion, coarsely chopped
1 None cucumber, peeled and diced
1/2 None honeydew melon, peeled, seeded and coarsely chopped
2 tbsp white wine vinegar
24 None large uncooked shrimp, peeled and deveined, shell left on
8 None wooden skewers
2 tbsp vegetable oil
2 stems fresh mint, leaves picked
1-2 None red or green chili peppers, seeded and cut into thin strips

Preparation

Puree the tomatoes, bell peppers, garlic, onion, cucumber, melon and vinegar in a blender or food processor. Season with salt and pepper to taste and dilute with a little water if too thick. Chill for 30 mins.
Thread 3 shrimp onto each skewer, leaving 1/4 inch between each. Season with salt and pepper to taste. Heat the oil in a large skillet over medium-high heat. Add the shrimp skewers and cook for 3-4 mins per side until curled and pink, turning once. Serve the soup in four bowls, garnished with the mint and chili peppers, with the shrimp skewers on the side.