Tomatillo Gazpacho

By allie5jones

Ingredients

• 2 T extra-virgin olive oil
• 3 cloves garlic, chopped
• 1 English cucumber, halved lenthwise and seeded
• 1 avocado, halved and pitted
• 1 pound tomatillos, husks removed, chopped
• 1 green bell pepper, chopped
• 1-2 jalepeno peppers, seeded and chopped
• 1 15-oz. can reduced-sodium chicken broth or vegetable broth
• 1 tsp. sugar
• 1/4 tsp. salt
• 12 ounces cooked and peeled shrimp, chopped
• 1/4 cup green olives, chopped
• 2 scallions, sliced

Details

Servings 4

Preparation

Step 1

1. Heat 1 T oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1-2 minutes. Remove from 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 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 oil; gently toss to combine.
4. Ladle the gazpacho into bowls and top each portion with about 3/4 cup shrimp salad.