Tart, sweet and salty, this cool gazpacho is a refreshing spring or summer soup!
2 tbsp Olive Oil
3 cloves garlic, chopped
1 Cucumber, halved lengthwise and seeded
1 ripe avocado, halved and pitted
1 pound tomatillos, 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 tsp raw honey
1/4 tsp sea salt
12 oz cooked and peeled medium shrimp, chopped
1/4 cup green olives, chopped
2 scallions, sliced
*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.
Heat 1 tbsp olive oil in a small nonstick skillet over medium heat. Add garlic, stir until just starting to brown, about 2 minutes, remove from heat.
Next, chop half of the cucumber and 1/2 avocado and toss in your food processor. Add in your tomatillos, bell pepper, jalepeno, and browned garlic. Process until gazpacho is smooth.
Transfer to a large serving bowl and stir in broth, honey and sea salt.
Dice the remaining avocado and cucumber, put in a medium sized bowl. Add shrimp, olives and scallions, drizzle with remaining olive oil, gently toss to combine.
Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.