Tomatillo Gazpacho

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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.

Tomatillo Gazpacho
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 30 minutes

  • 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 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

  1. 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.

  2. 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.

  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. 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.

Nutritional Facts

18 g
19 g
Saturated Fat
2 g
26 g
172 mg
Dietary Fiber
7 g
1053 mg
793 mg
4 servings
2 vegetable
3 lean meat
3 fat
Vitamin C
90% daily value
21% dv
20% dv
18% dv

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