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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.

Source: EatingWell Magazine, July/August 2008


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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, jalapeno 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.


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 Facts

327 calories; protein 25.8g; carbohydrates 17.6g; dietary fiber 6.9g; sugars 8.2g; fat 18.6g; saturated fat 2.2g; cholesterol 172.1mg; vitamin a iu 682.2IU; vitamin c 53.7mg; folate 71.2mcg; calcium 98.2mg; iron 3.4mg; magnesium 52.9mg; potassium 1053.8mg; sodium 792.6mg; thiamin 0.1mg; added sugar 1g.

2 vegetable, 3 lean meat, 3 fat