Honeydew Gazpacho With Shrimp Skewers

• 6 tomatoes ripe, diced
• 2 yellow bell peppers seeded and cubed
• 1 clove garlic minced
• 1 onion coarsely chopped
• 1 cucumber peeled and diced
• 1/2 honeydew melon peeled, seeded and coarsely chopped
• 2 tablespoons white wine vinegar
• 24 shrimp large uncooked, peeled and deveined, shell left on
• 2 tablespoons vegetable oil
• 2 stems fresh mint leaves picked
• 2 green chili peppers or red, 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, garlic, onion, cucumber, honeydew, white wine vinegar, shrimp, vegetable oil, mint, green chili peppers

Taken from www.yummly.com/recipe/Honeydew-Gazpacho-with-Shrimp-Skewers-1412254 (may not work)