Yield
Serves 4

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. Green tomatoes are more tart and less juicy than red tomatoes. If you use red tomatoes, seed a couple first, and add another splash of vinegar. For a vegetarian main, substitute toasted bread cubes and chopped cucumber for the shrimp.  

How to Make It

Step 1

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.

Step 2

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.