Tomatillo Gazpacho

Ingredients

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 jalapeno 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

Directions

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, jalapeno 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.

Tips:
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.

MAKE AHEAD TIP: Cover and refrigerate the gazpacho (Step 2) and the shrimp salad (Step 3) in separate bowls for up to 1 hour.