
Shrimp Gazpacho
Total Time
Prep: 15 min. + chilling
Yield
12 servings (3 quarts)
Bookmark this cool shrimp gazpacho soup recipe to make on the hottest summer day. It's a jazzy take on the classic cold soup, with spicy tomato juice, sweet shrimp and creamy avocado.
Ingredients
- 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
Directions
- In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.
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: 2 vegetable, 1 lean meat, 1 fat.
Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste Recipes Test Kitchen
Recipe Creator
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