TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings

Ingredients

  • 6 cups spicy hot V8 juice
  • 2 cups cold water
  • 1 pound peeled and deveined cooked shrimp (31-40 per pound)
  • 2 medium tomatoes, seeded and diced
  • 1 medium cucumber, seeded and diced
  • 2 medium ripe 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

Nutritional Facts

1 cup: 128 calories, 6g fat (1g saturated fat), 57mg cholesterol, 551mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 10g protein Diabetic Exchanges:1 lean meat, 2 vegetable 1 fat

Directions

  1. 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.
Originally published as Shrimp Gazpacho in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p215

Reviews for Shrimp Gazpacho

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 12, 2016

"5 stars, but I didn't use V8 I used a Good Bloody Mix(Daily's Thick and & Spicy), and Cholula on the side for those that like a extra kick"

MY REVIEW
Reviewed Nov. 5, 2014

"This is the best Gazpacho recipe that I have ever tried"

MY REVIEW
Reviewed Sep. 9, 2012

"Traditional mexican shrip coctail uses ketchup and this recipe uses V8 which is a healthier option. I like to mix the two since I'm not a big V8 fan."

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