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Shrimp Gazpacho Recipe

Shrimp Gazpacho Recipe

This refreshing tomato-based soup from our Test Kitchen features shrimp, cucumber and avocados.
TOTAL TIME: Prep: 15 min. + chilling YIELD: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


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

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: 2 vegetable, 1 lean meat, 1 fat.

Reviews for Shrimp Gazpacho

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bnrudy User ID: 659489 246978
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"

sfredb719 User ID: 1076890 61109
Reviewed Nov. 5, 2014

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

stevennicole User ID: 2190603 155586
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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