Chef Charles from Mountain Shadow Resorts Hearth 61 shares a recipe for a spicy cool side dish for a great meal. 

INGREDIENTS

• 1 hothouse cucumber peeled

• 1 jalapeno, seeds removed

• 1/2 of a honeydew melon, peeled, seeds removed, cut in chunks

• 8 mint leaves

• 1 lime, juice

• 1 tablespoon of honey

• 2 tablespoons of rice vinegar

• 1 recipe for Shrimp Relish (recipe follows)

for shrimp relish

• 1 hothouse cucumber, peeled, seeded, and diced ¼’’ cubes

• As needed Kosher salt

• 1/4 of red onion, small dice (2oz, about 1/4 cup)

• 1/2 of a yellow bell pepper, seeded, small dice

• 1/2 of a red bell pepper, seeded, small dice

• 5 large shrimps, steamed and cleaned, cut in bite size pieces

• 2 tablespoons of cilantro roughly chopped (save a few leaves for garnish)

• 1 Lime, zest

• 1/4 cup of lime, juice of (about 2 good limes, or 4 dry ones)

• 2 tablespoons of olive oil

• To taste freshly ground black pepper

INSTRUCTIONS

Combine the cucumber, chile, melon, mint, lime, honey and vinegar in a blender, puree on high speed until liquefied. Place soup in the refrigerator and chill.

At time of service, check seasoning of the relish; it may need a bit more lime, salt or pepper.

Place 1/2 cup of the relish in the bottom of a chilled soup bowl.

The cucumber gazpacho has probably separated a bit so whisk it for a moment or two.

Pour a cup of cucumber gazpacho around the relish and garnish with a few cilantro leaves.

Repeat with the remaining soup.

for shrimp relish

Combine the cucumber and about ½ tsp salt in a mixing bowl. Allow to sit for 5 minutes, squeeze gently to “bruise” and let rest another 5 minutes.

Squeeze all the water out of the cucumber and return cucumber to the mixing bowl.

Add the remaining ingredients and mix well; adjust seasoning. Chill well before serving.

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