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.
EatingWell Test Kitchen
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.
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.