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Tomatillo Gazpacho

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings
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.

Make Ahead Tip: Cover and refrigerate the gazpacho base (Step 2) and the shrimp salad (Step 3) in separate bowls for up to 1 hour.
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 Shopping Tip), husks removed, chopped
1   green bell pepper, chopped
1-2   jalapeño 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

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.
Tomatillo Gazpacho Recipe at
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, jalapeño 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 328
Fat. Total: 19g
Protein: 26g
Carbohydrates, Total: 17g
Fat, Saturated: 2g
Fiber: 7g
Cholesterol: 174mg
Sodium: 595mg
% Cal. from Fat: 52%
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