View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 

Tomatillo Gazpacho

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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.
RECIPE 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 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 Cooking.com
DIRECTIONS
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%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.