1. Heat 1 tablespoon oil in a small nonstick pan over medium heat.
  2. Add garlic and cook, stirring, until just beginning to brown, 1 minute or so. Remove from the heat.
  3. Coarsely chop half the cucumber and half the avocado and place in a food processor.
  4. Add tomatillos, bell pepper, jalapeƱo and the garlic to a Vitamix or blender. Process until smooth.
  5. Transfer to a large bowl; stir in broth, sugar and salt.
  6. Dice the remaining cucumber and avocado and place in a medium bowl.
  7. Add shrimp and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine.
  8. Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Recipe by Regan Baroni at