Ingredients

• 2 tablespoon 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 c 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

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Cooking Directions

Step 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.

Step 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.

Step 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.

Step 4

Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.