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.
extra-virgin olive oil, divided
English cucumber, halved lengthwise and seeded
avocado, halved and pitted
tomatillos, (see Tip), husks removed, chopped
green bell pepper, chopped
jalapeno peppers, seeded and chopped
reduced-sodium chicken broth, or vegetable broth
cooked and peeled shrimp, chopped
green olives, chopped
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.
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.
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