Shrimp Gazpacho Recipe
This refreshing tomato-based soup from our Test Kitchen features shrimp, cucumber and avocados.
This recipe is:
Quick
* 12 Servings
* Prep: 10 min. + chilling
Ingredients
* 6 cups spicy hot V8 juice
* 2 cups cold water
* 1 pound cooked medium shrimp, peeled and deveined
* 2 medium tomatoes, seeded and diced
* 1 medium cucumber, seeded and diced
* 2 medium ripe avocados, diced
* 1/2 cup lime juice
* 1/2 cup minced fresh cilantro
* 1/2 teaspoon salt
* 1/4 to 1/2 teaspoon hot pepper sauce
Directions
* In a large bowl, combine all ingredients. Cover and refrigerate for 1 hour. Serve cold. Yield: 12 servings (about 3 quarts).
Editor's Note:This recipe is best served the same day it's made.
Nutrition Facts: 1 cup equals 128 calories, 6 g fat (1 g saturated fat), 57 mg cholesterol, 551 mg sodium, 10 g carbohydrate, 2 g fiber, 10 g protein.
Shrimp Gazpacho published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p215
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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