From EatingWell: July/August 2008
- 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 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
- 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.
- 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.
- 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.
- Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.
Per serving: 329 calories; 19 g fat ( 2 g sat , 12 g mono ); 174 mg cholesterol; 18 g carbohydrates; 1 g added sugars; 26 g protein; 7 g fiber; 597 mg sodium; 962 mg potassium.
Nutrition Bonus: Vitamin C (90% daily value), Potassium (28% dv), Iron (20% dv), Vitamin A (15% dv)
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 3 lean meat, 3 fat