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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
1Heat 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.
2Coarsely 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.
3Dice 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.
4Ladle 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.