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Shrimp Gazpacho

Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12 servings (3 quarts)


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


  • In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.
Editor's Note: This recipe is best served the same day it's made.
Nutrition Facts
1 cup: 112 calories, 4g fat (1g saturated fat), 57mg cholesterol, 399mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 2 vegetable, 1 fat.

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Average Rating:
  • coffeeandkarma
    May 17, 2020

    Just like I make mine. I did also have imitation crab meat I added just to use it up.

  • Summy
    Jan 15, 2019

    I'm so glad to find this recipe. I had a great gazpacho recipe years ago that was similar. Add some minced fresh garlic to this soup for extra flavor. YUM!

  • bnrudy
    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
    Nov 5, 2014

    This is the best Gazpacho recipe that I have ever tried

  • stevennicole
    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.