Tomatillo Gazpacho

from Eating Well, Summer '08

Makes 4 servings

TOTAL TIME: 30 minutes

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 Shopping Tip), 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 teaspoon sugar
1/4 teaspoon salt
12 ounces cooked and peeled shrimp, chopped
1/4 cup green olives, chopped
2 scallions, sliced

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, jalapeño 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.

NUTRITION INFORMATION: Per serving: 328 calories; 19 g fat (2 g sat, 12 g mono); 174 mg cholesterol; 17 g carbohydrate; 26 g protein; 7 g fiber; 595 mg sodium; 966 mg potassium.
Nutrition bonus: Vitamin C (90% daily value), Potassium (28% dv), Iron (20% dv), Vitamin A (15% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 3 fat