Fresh bread is what gives gazpacho its body, making it a more substantial summer entrée soup. Use bread from the bakery section for the best results (supermarket bread can be overly soft and sweet). A whole-grain sourdough, crusts removed, would be fantastic here, adding just enough tang to round out the other ingredients. For a vegetarian main, substitute toasted bread cubes and chopped cucumber for the shrimp.
1 1/2 cups plain low-fat yogurt (not Greek-style)
1/4 cup olive oil, divided
2 tablespoons fresh lime juice
3/4 cup coarsely chopped seeded poblano chile
1/2 cup coarsely chopped green onions
3 ounces whole-wheat bread, crusts removed and torn into bite-size pieces (about 2 cups)
2 cups chopped seeded English cucumber
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 large tomatillos, husks removed, rinsed, and quartered (about 1 lb.)
1 pound medium shrimp, peeled and deveined
Est. added sugars 1g
How to Make It
Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stirring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add shrimp to pan; cook 3 to 5 minutes or until done. Place 1 3/4 cups cucumber mixture in each of 4 bowls; top evenly with shrimp and remaining 2 teaspoons oil.