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 Tbsp extra-virgin olive oil
• 1/4 cup plain low-fat yogurt
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp 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 a blender or food processor, combine chopped cucumber, scallions, 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.