Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste Recipes Test Kitchen
Shrimp Gazpacho
Shrimp Gazpacho
Prep Time
15 min
Yield
12 servings (3 quarts)
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.
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