Tomatillo Gazpacho

INGREDIENTS:

• 2 Tablespoons Olive Oil, Divided
• 3 Garlic Cloves, Chopped
• 1 English Cucumber, Halved Lengthwise and Seeded
• 1 Avocado, Halved and Pitted
• 1 Pound Tomatillos, Husks Removed, Chopped
• 1 Green Bell Pepper, Chopped
• 2 Jalapeño Peppers, Seeded and Chopped
• 1 15-Ounce Can Chicken Broth
• 1 Teaspoon Sugar
• 1/4 Teaspoon Salt
• 12 Ounces Cooked and Peeled Shrimp, Chopped
• 1/4 Cup Green Olives, Chopped
• 2 Scallions, Sliced

DIRECTIONS:

• Heat 1 tablespoon oil in a skillet over medium heat.
  
• Add garlic and cook, stirring, until just beginning to brown, about 1 to 2 minutes and remove from heat.
  
• Coarsely chop half the cucumber and half the avocado and place in a food processor.
• Add tomatillos, bell pepper, jalapeño, and garlic, and process until smooth.
• Transfer to a large bowl, and 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, and toss to combine.
  
• Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Its currently sleeting outside, so what better than this summer time recipe to warm the heart? This was our first experience with tomatillos and they were awesome! I was expecting something much sweeter, but the tart flavor of the tomatillos played perfectly with the salty olives and sweet, chewy shrimp.
Enjoy!

This recipe is originaly from Eating Well Magazine

Roasted Tomato Basil Gazpacho with Avocado

INGREDIENTS:

• 3 Pounds Ripe Campari Tomatoes
  
• Cored and Halved Lengthwise
• 1/4 Cup Olive Oil
• 3 Cups Chicken (or Vegetable) Broth
• 1 Cup Chopped Vidalia Onion
• 2 Tablespoons Garlic
• Minced
• 1 Tablespoon Fresh Lime Juice
• 1/2 Jalapeño
• Seeded and Chopped
• 1 Teaspoon Sea Salt
• 1 Teaspoon Cumin
• 1 Avocado
• Halved, Peeled, Pitted and Cut Into 1/4" Slices
• 2 Tablespoons Cilantro
• Chopped

DIRECTIONS:

• Preheat oven to 400 degrees.
• Toss tomatoes, oil and basil and arrange cut-side down in a large roasting pan.
• Roast until tomato skins or shriveled and starting to brown, about 45 minutes.
• Remove from oven and pour 1 cup of broth over tomatoes and let cool to room temperature.
• Once cooled, transfer tomatoes, broth and any burnt bits on side of pan to a blender.
• Add onion, garlic, lime juice, jalapeño, cumin and salt to blender and purée until smooth.
• Transfer purée to a bowl and add remaining 2 cups of broth.
• Cover and refrigerate for 2-3 hours.
• Serve in soup bowls, garnished with avocado slices and cilantro.

Great refreshing, summer-time soup. Roasting the tomatoes increases the their natural, sweet, fruity flavor while combining with the olive oil and basil giving the dish its smooth, silky texture.
Enjoy!

This dish was adapted from one found at www.eatingwell.com