Ingredients

2 T extra virgin olive oil

3 cloves garlic, chopped

1 english cucumber, halved lengthwise and seeded

1 avocado, halved and pitted

1 pound tomatillos, chopped

1 green bell pepper, chopped

1-2 jalapeno pepers, seeded and chopped

1 15-oz can chicken broth

1 teaspoon sugar

1/4 teaspoon salt

12 ounces cooked shrimp, chopped

1/4 cup green olives, chopped

2 scallions, sliced

Preparation

  1. heat 1 tablespoon oil in a small skillet over medium heat. add garlic and cook, stirring, 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 the remaining 1 tablespoon oil; gently toss to combine.
  4. Ladle the gazpacho into bowls and top with 3/4 cup shrimp salad