I love gazpacho any time of year, but the nutrient dense fresh chilled soup is especially appealing during the summer months. Tomatillo’s are tart and sweet, packed with potassium which helps to control blood pressure, and also offers iron, copper, phosphorus and manganese. Enjoy this tomatillo gazpacho which gets a great protein boost from shrimp and healthy fats from avocado.
TOMATILLO GAZPACHO adapted from www.eatingwell.com
4 servings | Active Time: 30 minutes | Total Time: 30 minutes
ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, chopped
- 1 cucumber, halved lengthwise and seeded
- 1 avocado, halved and pitted
- 1 pound tomatillos, husks removed, chopped
- 1 green bell pepper, chopped
- 1-2 jalapeño peppers, seeded and chopped
- 1 15-ounce can chicken broth or vegetable broth
- 1 teaspoon raw sugar
- 1/4 teaspoon salt, optional
- 12 ounces cooked and peeled shrimp, chopped
- 1/4 cup green olives, chopped
- 2 scallions, sliced
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.
“Try to be a rainbow in someone’s cloud.” -Maya Angelou
Be Well ~Meg @REJOOVwithMeg
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