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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 jalapeo 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

Description

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.

Eating Well