Shrimp Gazpacho

Name: Shrimp Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 12 servings (3 quarts).
Cuisine: North America, Mexican
Ingredients: 6 cups spicy hot V8 juice; 2 cups cold water; 1/2 cup lime juice; 1/2 cup minced fresh cilantro; 1/2 teaspoon salt; 1/4 to 1/2 teaspoon hot pepper sauce; 1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed; 1 medium cucumber, seeded and diced; 2 medium tomatoes, seeded and chopped; 2 medium ripe avocados, peeled and chopped

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling

Makes

12 servings (3 quarts)

Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen

Shrimp Gazpacho Recipe photo by Taste of Home

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Ingredients

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Directions

In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Editor's Note: This recipe is best served the same day it's made.

Nutrition Facts

1 cup: 112 calories, 4g fat (1g saturated fat), 57mg cholesterol, 399mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 2 vegetable, 1 fat.

Shrimp Gazpacho

Total Time

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