Do you like gazpacho? This Tomatillo Gazpacho is full of garden goodies and is really easy to throw together. It was inspired by Mike’s Roasted Tomatillo Salsa and is served chilled to enjoy all summer long.
Being able to harvest the tomatillos from our garden was pretty cool. I really wasn’t much of a gardener until I met Mike. Even when we were renting small apartments in the city with limited space, he always made a point to plant herbs and veggies where he could find the space. I was always so impressed with how well he knew his way around a kitchen and how much he knew about planting a garden. I’ve learned so much from him. Perhaps I should share a gardening post one of these days.
A lot of soups require quite a bit of chopping, but I’m happy to say that you can throw all the ingredients into a Vitamix or a high-powered blender and let the machine do all the work for you. Process until it’s very smooth. The shrimp salad garnish is full of diced cucumbers, avocado, jumbo gulf shrimp and scallions and tastes great with the soup or on its own. Let me know if you try the recipe!
Do you like gazpacho? What are your favorite kinds?
- 2 tablespoons extra-virgin olive oil, divided
- 3 cloves of garlic, minced
- 1 seedless cucumber
- 1 avocado, halved and pitted
- 1 pound of tomatillos (roughly 5-6), de-husked and chopped
- 1 green bell pepper, chopped
- 1-2 jalapeños, seeded and chopped
- 1 15-ounce can reduced-sodium chicken broth or vegetable broth
- 1 teaspoon of sugar
- 1/4 teaspoon salt
- 12 ounces cooked, peeled and deveined shrimp
- 2 scallions, finely chopped
- Heat 1 tablespoon oil in a small nonstick pan over medium heat.
- Add garlic and cook, stirring, until just beginning to brown, 1 minute or so. Remove from the heat.
- Coarsely chop half the cucumber and half the avocado and place in a food processor.
- Add tomatillos, bell pepper, jalapeño and the garlic to a Vitamix or blender. 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 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.
All images © Regan Baroni 2016.