Back to Shrimp Gazpacho

Print Options


Card Sizes

Shrimp Gazpacho Recipe

Shrimp Gazpacho Recipe

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 YIELD:12 servings


  • 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


  • 1. In a large nonreactive bowl, mix first six ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving. Yield: 12 servings (about 3 quarts).

Recipe Note

Editor's Note: This recipe is best served the same day it's made.

Nutritional 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.

Reviews for Shrimp Gazpacho

Sort By :

Average Rating
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."

Loading Image