Cucumber Gazpacho with Shrimp and Melon
['1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)', '2 scallions (white and green parts), coarsely chopped', '1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)', '1 (1/2-inch) piece fresh ginger, coarsely chopped', '1 small clove garlic, coarsely chopped', '3 tablespoons extra-virgin olive oil', '1/4 cup plain low-fat yogurt', '3/4 teaspoon kosher salt', '1/4 teaspoon freshly ground black pepper', '1/4 teaspoon hot sauce', '1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp)', '1/2 cup seedless watermelon or cantaloupe', 'cut into small dice']
In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.
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