Dice the tomatoes, cube the yellow bell peppers, mince the garlic, chop the onion, dice the cucumber, and coarsely chop the honeydew melon.

Puree the tomatoes, bell peppers, garlic, onion, cucumber, melon, and white wine vinegar in a blender or food processor.

Season with salt and pepper to taste.

Dilute with a little water if too thick.

Chill for 30 minutes.

Thread 3 shrimp onto each skewer, leaving 1/4 inch between each.

Season with salt and pepper to taste.

Heat the vegetable oil in a large skillet over medium-high heat.

Add the shrimp skewers and cook for 3-4 minutes per side until curled and pink, turning once.

Serve the soup in four bowls.

Garnish with the mint and chili peppers.

Serve the shrimp skewers on the side.