Watermelon-tomato gazpacho with shrimps

Cold watermelon gazpacho soup is a great way to enjoy fresh fruits and vegetables in one bowl. Unlike the traditional recipe, most of the tomatoes are replaced with watermelon. This combination only seems strange at first, but when all the ingredients - watermelon, green onions, tomato, cucumber, hot jalapenos, mint and white bread - are chopped in a blender, there will be no trace of the fruit flavor. Watermelon only adds a delicate sweetness and lightness that harmoniously balances the taste of vegetables. The finished gazpacho should be well infused in the refrigerator to mix all the juices. Serve with grilled prawns and toast.

Ingredients

• 6 tbsp. chopped chilled seedless watermelon + 0.5 tbsp. cubes of watermelon Half a loaf of country bread (approx. 220 g) 1 bunch of green onions (chop 1 feather, leave the rest of the bunch intact with the roots trimmed) 1 large tomato, diced 1 cucumber, diced 1 jalapeno pod, diced (peel off the seeds to reduce pungency) 1/3 tbsp. + 2 tbsp. l. extra-virgin olive oil + extra to brush and drizzle Juice 2 limes + wedges for serving 1/4 tbsp. coarsely chopped fresh mint 450 gr. large shrimp, peeled of shells and intestinal veins (do not remove the tails) 1 clove of garlic, chopped

Directions

1. Cut the bread into slices 0.5-1 cm thick and cut off all but 4 slices of the rind. Tear the crustless slices into pieces and chop in a food processor to make large crumbs. Add the chopped watermelon to a food processor along with the chopped onion, tomato, half a cucumber and half a jalapeno, and 1/4 tbsp. cold water; grind. Without stopping the combine, gradually add 1/3 tbsp. olive oil and juice of 1 lime. Stir in 2 tbsp. l. mint, 1 tsp. salt and a little ground black pepper. Cover and refrigerate until ready to serve.
2. Heat a grill pan over medium heat and brush with olive oil. Combine the shrimp and whole green onions with the juice of the leftover lime and 2 tbsp. l. olive oil and mint, garlic, 1/4 tsp. salt and a little ground black pepper. Cook the shrimp until they are crispy marks, about 3 minutes. Turn over and continue to cook until tender, about 2 more minutes. Fry the green onions until they are crisp, 1 minute on each side. Brush the remaining slices of bread with olive oil and fry in a grill pan for 1-2 minutes on each side.
3. Sprinkle each serving of gazpacho with watermelon cubes, leftover cucumber and jalapenos; drizzle with olive oil. Serve with fried prawns, spring onions, crusty bread and lime wedges.