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Tomatillo Gazpacho

From: EatingWell

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.

Servings: 4 servings
Prep: 30 mins
Total: 30 mins
Rated : 
 by 1 person
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
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.
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 (Step 2) and the shrimp salad (Step 3) in separate bowls for up to 1 hour.
Nutrition Facts
Calories 329, Total Fat 19 g, Saturated Fat 2 g, Monounsaturated Fat 12 g, Cholesterol 174 mg, Sodium 597 mg, Carbohydrate 18 g, Fiber 7 g, Protein 26 g, Potassium 962 mg. Daily Values: Vitamin A 15%, Vitamin C 90%, Iron 20%. Exchanges: Vegetable 2,Lean Meat 3,Fat 3.
Percent Daily Values are based on a 2,000 calorie diet

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dedefluette1 wrote:

Followed recipe to the T except I forgot the green olives which would have been delightful :) SOO yummy!!

7/17/2011 09:40:41 AM Report Abuse

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