Enjoyed in many regions of the world, this cold tomato soup is loaded with crunchy cucumber, creamy avocado, and succulent shrimp. This light, fresh, and spicy dish is just the ticket to cool you down on a long hot summer day.
Gazpatcho with Shrimp
Prep Time
20 mins
Chill
4 hrs
Enjoyed in many regions of the world, this cold tomato soup is loaded with crunchy cucumber, creamy avocado, and succulent shrimp. This light, fresh, and spicy dish is just the ticket to cool you down on a long hot summer day.
Course:
Soup
Cuisine:
Mexican
Servings: 8
Ingredients
- 2 medium-sized tomatoes, seeded and diced
- 1 cucumber, peeled, seeded, and diced
- ½ onion, diced
- 4 scallion, sliced
- 1 avocado, cubed
- ½ red pepper, diced
- 1 jalapeno, diced
- 3 tablespoon cilantro, rough chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 24 oz spicy V-8
- 1 teaspoon ground cumin
- 1 pound cooked salad shrimp, 50 ct
- 8 shrimp 16-20 ct cooked, peeled, and deveined for garnish (optional)
Method
-
In a large non-reactive mixing bowl place the tomato, cucumber, onions, avocado, peppers, cilantro, and juices. Using a wooden spoon, toss gently to coat all ingredients with the lemon and lime (This will prevent the avocado from turning brown).
-
Add the V-8 juice, cumin, and shrimp. Stir to combine and refrigerate for at least 4 hours before serving.
-
Garnish with the large shrimp.
