This shrimp gazpacho is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days. Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with nice, hearty bread.
Ingredients
- 64 fluids ounces tomato and clam juice cocktail
- 3 pounds cooked shrimp , peeled and deveined
- 4 avocados , peeled and chopped
- 2 cucumbers , cubed
- 3 large tomatoes , diced
- 1 red onion , diced
- 1 bunch cilantro , chopped
- 2 tablespoons lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
Instructions
-
1
Combine tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, onion, cilantro, lemon juice, salt, and pepper in a large bowl.
-
2
Cover the bowl with plastic wrap and store in the refrigerator until ready to serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Merguez Meatballs
These spicy lamb meatballs feature the flavors of North African merguez sausage. Serve with roasted vegetables, over couscous, in flatbreads, or in a salad.
Mexicana Veggie Burgers
Delicious substitute for ground beef burgers. Full of protein! Serve on sourdough bread with sharp cheddar, guacamole, and salsa.
Roasted Eggplant and Bell Pepper Salad
This chilled roasted eggplant and peppers salad is a great side dish or an appetizer in the summer. It's perfect for parties; just place a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious!