You are here

Tomatillo Gazpacho

Tomatillo Gazpacho

Nutrition Facts
  • cal. (kcal) 329
Tomatillo Gazpacho
  • Makes: 4 servings
  • Prep: 30 mins
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 18

Ingredients

  • 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 jalapeno 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

Directions

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

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 329 cal., 19 g total fat (2 g sat. fat), 174 mg chol., 597 mg sodium, 18 g carb. (7 g fiber), 26 g pro.

Love it? Share now!

Comments

Loading comments...