Tomatillo Gazpacho

Name: Tomatillo Gazpacho
Ingredients: 2 T extra virgin olive oil; 3 cloves garlic, chopped; 1 english cucumber, halved lengthwise and seeded; 1 avocado, halved and pitted; 1 pound tomatillos, chopped; 1 green bell pepper, chopped; 1-2 jalapeno pepers, seeded and chopped; 1 15-oz can chicken broth; 1 teaspoon sugar; 1/4 teaspoon salt; 12 ounces cooked shrimp, chopped; 1/4 cup green olives, chopped; 2 scallions, sliced

13 ingredients

4 steps

Ingredients

2 T extra virgin olive oil
3 cloves garlic, chopped
1 english cucumber, halved lengthwise and seeded
1 avocado, halved and pitted
1 pound tomatillos, chopped
1 green bell pepper, chopped
1-2 jalapeno pepers, seeded and chopped
1 15-oz can chicken broth
1 teaspoon sugar
1/4 teaspoon salt
12 ounces cooked shrimp, chopped
1/4 cup green olives, chopped
2 scallions, sliced

Directions

1

1. heat 1 tablespoon oil in a small skillet over medium heat. add garlic and cook, stirring, 1-2 minutes. Remove from heat.
2

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

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

4. Ladle the gazpacho into bowls and top with 3/4 cup shrimp salad