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.
Active Time: 30 minutes |
Total Time: 30 minutes
2 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1 English cucumber, halved lengthwise and seeded
1 avocado, halved and pitted
1 pound tomatillos, (see Tip), husks removed, chopped
1 green bell pepper, chopped
1-2 jalapeño peppers, seeded and chopped
1 15-ounce can reduced-sodium chicken broth, or vegetable broth
1 teaspoon sugar
1/4 teaspoon salt
12 ounces cooked and peeled shrimp, chopped
1/4 cup green olives, chopped
2 scallions, sliced
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.
Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos, bell pepper, jalapeño to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt.
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.
Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.
Per serving :
19 g Fat;
2 g Sat;
12 g Mono;
174 mg Cholesterol;
18 g Carbohydrates;
26 g Protein;
7 g Fiber;
597 mg Sodium;
962 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 3 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the gazpacho (Step 2) and the shrimp salad (Step 3) in separate bowls for up to 1 hour.
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.