Honeydew Gazpacho With Shrimp Skewers

• 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

1. 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.
2. 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.

tomatoes, yellow bell peppers, clove garlic, onion, cucumber, honeydew melon, white wine vinegar, shrimp, wooden skewers, vegetable oil, mint, red

Taken from recipes-plus.com/api/v2.0/recipes/16800 (may not work)