shrimp gazpacho
Shrimp Gazpacho
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.
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