Shrimp Gazpacho Recipe
Shrimp Gazpacho Recipe photo by Taste of Home

Shrimp Gazpacho Recipe

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This refreshing tomato-based soup from our Test Kitchen features shrimp, cucumber and avocados.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings


  • 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 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. Diabetic Exchanges: 2 vegetable, 1 lean meat 1 fat.


  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

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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"

Reviewed Nov. 5, 2014

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

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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