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.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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 Shopping 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

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 INFORMATION: Per serving: 328 calories; 19 g fat (2 g sat, 12 g mono); 174 mg cholesterol; 17 g carbohydrate; 26 g protein; 7 g fiber; 595 mg sodium; 966 mg potassium.
Nutrition bonus: Vitamin C (90% daily value), Potassium (28% dv), Iron (20% dv), Vitamin A (15% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 3 fat

TIP: Tip: 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.

MAKE AHEAD TIP: Cover and refrigerate the gazpacho base (Step 2) and the shrimp salad (Step 3) in separate bowls for up to 1 hour.

Really, really delicious. I skipped the jalapeno, added a little extra sugar (to counterbalance olives) and served with homemade rye croutons.

Sarah

This was terrible, tomatillos are way too bitter and need something to counterbalance. I added more sugar to no avail. I will not make this again.

Mishel, San Diego, CA

This was great! Easy to make and a delicious cool summer dinner. I made it exactly as the recipe is written. We ate it outside on the patio on a warm summer night and it was just perfect.

Kate, King of Prussia, PA

This is a wonderful and healthy dish! However, the addition of the shrimp is not necessary. I omitted the shrimp after the first bowl and much preferred it that way. The good news is that this will keep for a couple of days. As a single person I made it one evening, enjoyed it thoroughly, and had soup for lunch the following two days. The chopped avocados did not turn brown or even seem to decay. Still delicious two days later! Getting ready to make it a second time in 10 days.

Sherri, Katy, TX

An outstanding summer recipe. Ripe tomatillos are a must, as unripe tomatillos are very bitter. I have no clue as to how to tell if a tomatillo is ripe, in the grocery store. (I have several Mexican patients, and they helped me find the ripe ones.) I too skipped the shrimp. I kept the soup overnite in my new refrigerator's special "soft freeze" compartment, which keeps items at about 31 degrees, and it takes over a day for most items to freeze. I added a little cilantro, both chopped and as decoration. I substitued serrano peppers (less the seeds and ribs) for jalapenos, to accomodate guests with more sensitive palates than mine. The next time I make it for myself only, I will use habaneros and freeze-dried juniper berries.

Lanny Prichard MD, Inverness, MS