Last week, we shared ideas for using those extra garden tomatoes. This week, we've addressed what to do with the rest of the harvest. Today's recipe calls for cucumbers and fresh herbs and comes from Epicurious.com.

INGREDIENTS:

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 lb. large shrimp (31 to 40 count per lb) peeled, cooked, and cut into medium dice (about 8 shrimp)
1/2 cup seedless watermelon or cantaloupe, cut into small dice

Full directions can be found here.