Tomatillo Gazpacho
This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting ricotta salata or feta for the shrimp. Serve with: Cheese quesadillas.
Ingredients
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2 tablespoons extra-virgin olive oil, divided
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3 cloves garlic, chopped
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1 English cucumber, halved lengthwise and seeded
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1 avocado, halved and pitted
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1 pound tomatillos, (see Tip), husks removed, chopped
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1 green bell pepper, chopped
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1-2 jalapeno peppers, seeded and chopped
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1 15-ounce can reduced-sodium chicken broth, or vegetable broth
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1 teaspoon sugar
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1/4 teaspoon salt
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12 ounces cooked and peeled shrimp, chopped
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1/4 cup green olives, chopped
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2 scallions, sliced
Directions
1.
Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.
2.
Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos, bell pepper, jalapeno to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt.
3.
Dice the remaining cucumber and avocado and place in a medium bowl. Add shrimp, olives and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine.
4.
Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.
Tips:
Tip: Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.
MAKE AHEAD TIP: Cover and refrigerate the gazpacho (Step 2) and the shrimp salad (Step 3) in separate bowls for up to 1 hour.
Nutrition information
Calories 329, Total Fat 19 g, Saturated Fat 2 g, Monounsaturated Fat 12 g, Cholesterol 174 mg, Sodium 597 mg, Carbohydrate 18 g, Fiber 7 g, Protein 26 g, Potassium 962 mg. Daily Values: Vitamin A 15%, Vitamin C 90%, Iron 20%. Exchanges: Vegetable 2,Lean Meat 3,Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
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