Shrimp Gazpacho Recipe

Shrimp Gazpacho Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

This refreshing tomato-based soup from our Test Kitchen features shrimp, cucumber and avocados.

This recipe is:

Quick

[X]

Rate Shrimp Gazpacho Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Shrimp Gazpacho Recipe

Prep: 10 min. + chilling

Yield: 12 Servings

10 10

Ingredients

6 cups spicy hot V8 juice
2 cups cold water
1 pound cooked medium shrimp, peeled and deveined
2 medium tomatoes, seeded and diced
1 medium cucumber, seeded and diced
2 medium ripe California Avocados, diced
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce

Directions

In a large bowl, combine all ingredients. Cover and refrigerate for 1 hour. Serve cold. Yield: 12 servings (about 3 quarts).

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

Nutritional Facts 1 cup equals 128 calories, 6 g fat (1 g saturated fat), 57 mg cholesterol, 551 mg sodium, 10 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Shrimp Gazpacho in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p215