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