From EatingWell: 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.
- 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
- 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.
- 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.
- 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 & Notes
- Make Ahead Tip: Cover and refrigerate the gazpacho (Step 2) and the shrimp salad (Step 3) in separate bowls for up to 1 hour.
- 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.
Per serving: 329 calories; 19 g fat (2 g sat, 12 g mono); 174 mg cholesterol; 18 g carbohydrates; 1 g added sugars; 26 g protein; 7 g fiber; 597 mg sodium; 962 mg potassium.
Nutrition Bonus: Vitamin C (90% daily value), Potassium (28% dv), Iron (20% dv), Vitamin A (15% dv)
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 3 lean meat, 3 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 30 minutes or less
- July/August 2008