Tomatillo Gazpacho

5 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  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 3/4 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.

Nutrition information

  • Per serving: 327 calories; 19 g fat(2 g sat); 7 g fiber; 18 g carbohydrates; 26 g protein; 71 mcg folate; 172 mg cholesterol; 8 g sugars; 1 g added sugars; 682 IU vitamin A; 54 mg vitamin C; 98 mg calcium; 3 mg iron; 793 mg sodium; 1054 mg potassium
  • Nutrition Bonus: Vitamin C (90% daily value), Potassium (28% dv), Iron (20% dv), Vitamin A (15% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 lean meat, 3 fat

Reviews 5

June 15, 2014
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By: EatingWell User
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
October 12, 2010
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By: EatingWell User
Loved this recipe! Have made a few times. Is great on a really hot day.
October 01, 2010
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By: EatingWell User
I have to disagree with the other comment so far. I thought the dish was fantastic.
September 21, 2010
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By: EatingWell User
The flavors didn't blend in together at all, I couldn't have more than one spoon and had to trash the whole thing !
June 26, 2010
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By: Kathryn Kirkpatrick
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.