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. Source: EatingWell Magazine, July/August 2008

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

Make Ahead Tip: Cover and refrigerate the gazpacho (Step 2) and the shrimp salad (Step 3) in separate bowls for up to 1 hour.

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.

Nutrition Facts

327 calories; total fat 18.6g 29% DV; saturated fat 2.2g; cholesterol 172mg 57% DV; sodium 793mg 32% DV; potassium 1054mg 30% DV; carbohydrates 17.6g 6% DV; fiber 6.9g 28% DV; sugar 8g; protein 25.8g 52% DV; exchange other carbs 1; vitamin a iu 682IU; vitamin c 54mg; folate 71mcg; calcium 98mg; iron 3mg; magnesium 53mg; thiaminmg; added sugar 1g.

Reviews (5)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/15/2014
Very impressed with this recipe! I wasn't sure I'd like this but decided to give it a shot following the recipe exactly. I was very impressed. I loved the combination of flavors and thought the description fit exactly. This is perfect for hot summer nights. My only complaints were that the ingredients were a bit pricy and I'm slow in the kitchen and don't own a food processor (used my blender instead). It took me nearly two hours to chop and blend everything and most of that time was spent chopping. Pros: Healthy yummy great summertime recipe Cons: expensive ingredients took a long time to make Read More
Rating: 4 stars
10/30/2011
Maybe it's just me but the flavors of the gazpacho were a little strange together. It just didn't agree with me well and left something to be desired. Read More
Rating: 4 stars
10/29/2011
The flavors didn't blend in together at all I couldn't have more than one spoon and had to trash the whole thing! Read More
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Rating: 4 stars
10/29/2011
I have to disagree with the other comment so far. I thought the dish was fantastic. Read More
Rating: 4 stars
10/29/2011
Loved this recipe! Have made a few times. Is great on a really hot day. Read More