Tomatillo Gazpacho Recipe

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Tomatillo Gazpacho Recipe
Makes 4 servings

2 Tbsp olive oil
3 cloves garlic
1 english cucumber, halved lengthwise and seeded
1 avocado halved and pitted
1 lb tomatillos, husks removed, chopped
1 green pepper, chopped
1 – 2 jalepeno peppers, seeded and chopped
1 15-oz can reduced-sodium chicken broth
1 tsp sugar
Pinch salt
12 oz cooked and peeled shrimp, chopped
¼ cup green olives, chopped
2 scallions, sliced

1. Heat 1 Tbsp oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring until just beginning to brown, 1 – 2 minutes. Remove from 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 remaining 1 Tbsp oil; gently toss to combine.
4. Ladle the gazpacho into bowls and top each portion with about ¾ cup of the shrimp salad.

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