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Tomatillo Gazpacho

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 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
    • ¼ teaspoon salt
    • 12 ounces cooked and peeled shrimp, chopped
    • ¼ cup green olives, chopped
    • 2 scallions, sliced


  • 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 ¾ cup of the shrimp salad.
  • 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.
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