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Gazpacho Shrimp Appetizer

Served in a footed glass, this refreshing appetizer is pretty enough for a formal dinner. "To change it into a main dish, I combine the ingredients and serve them on a tortilla along with shredded lettuce and sour cream," writes Patricia Clark from Lake Forest, California.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    4 servings


  • 1/2 pound cooked medium shrimp, peeled and deveined
  • 1 medium green pepper, chopped
  • 1 medium tomato, seeded and chopped
  • 1 can (5-1/2 ounces) spicy hot V8 juice
  • 1/2 medium ripe avocado, peeled and cubed
  • 3 green onions, sliced
  • 2 tablespoons minced fresh cilantro
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons lime juice
  • 1/4 cup fat-free sour cream
  • 1 medium lime, sliced
  • Cilantro leaves, optional


  • In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Using a slotted spoon, transfer to individual serving glasses. Dollop with sour cream. Garnish with lime slice and cilantro if desired.
Nutrition Facts
3/4 cup: 156 calories, 6g fat (1g saturated fat), 111mg cholesterol, 425mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat.

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Average Rating:
  • justmbeth
    Aug 24, 2014

    I thought this recipe was pretty bland. I thought it needed salt and some other seasoning. However, my husband loved it and thought it was great. I think there are better recipes out there.

  • FriedaG
    Jan 18, 2010

    No comment left