I wasn’t much of a gardener until I met Mike. When we were renting apartments in the city, although our space was limited, 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 and growing our own food. Needless to say, my life has changed quite a bit since meeting him. My personal and professional life is now centered around food and Mike is a big part of that.
This year we decided to add tomatillos to our garden list. I’m very excited about this because Mike makes an incredible roasted tomatillo salsa that we enjoy all summer long. However, I recently made this super easy Tomatillo Gazpacho recipe and wanted to share it with you, because it tastes like a garden in your mouth and has become one of my favorite gazpacho recipes. I love that it’s served chilled too. It’s such a unique way to enjoy soup in the summer.
Do you like gazpacho? What are your favorite kinds?
For the ever-so-popular overhead shots in photography, I usually use a smaller aperture (larger f-stop). This helps keep everything on the table sharp and in focus so those delicious details are nice and crisp. I tend to use f9 or higher for overhead shots when I want everything in focus.
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), dehusked 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 devained shrimp
2 scallions, finely chopped
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, jalapeño and the garlic. 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.
All images © Regan Baroni 2016.