Tomatillo Gazpacho

• 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

1. 1. heat 1 tablespoon oil in a small skillet over medium heat. add garlic and cook, stirring, 1-2 minutes. Remove from heat.
2. 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. 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. 4. Ladle the gazpacho into bowls and top with 3/4 cup shrimp salad

t, garlic, cucumber, avocado, green bell pepper, jalapeno pepers, chicken broth, sugar, salt, shrimp, green olives, scallions

Taken from www.epicurious.com/recipes/member/views/tomatillo-gazpacho-50075741 (may not work)