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20 minute dinner recipes

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Tomatillo Gazpacho

http://www.eatingwell.com/recipes/tomatillo_gazpacho.html

From EatingWell:  July/August 2008

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.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  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, jalapeño 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.

Nutrition

Per serving : 329 Calories; 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