Tomatillo Gazpacho

Tomatillo Gazpacho

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Carb Low Sat Fat

Serves Prep Time Total Time
4 30 min 30 min

Directions

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

Cooking Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 329
  • Carbohydrates: 18g
  • Fat: 19g
  • Protein: 26g
  • Dietary Fiber: 7g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 12g
  • Cholesterol: 174mg
  • Potassium: 962mg
  • Sodium: 597mg
  • Exchanges: 2 vegetable, 3 lean meat, 3 fat
  • Carbohydrate Servings: 1/2

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