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
- fluid ounces tomato and clam juice cocktail: 64 piece
- shrimp: 3 pound (peeled and deveined, cooked)
- avocados: 4 piece (chopped)
- cucumbers: 2 piece (cubed)
- tomatoes: 3 piece (diced)
- red onion: 1 piece (diced)
- bunch cilantro: 1 piece (chopped)
- lemon juice: 2 Tbsp
- salt: 0.5 tsp
- pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Combine tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, onion, cilantro, lemon juice, salt, and pepper in a large bowl.
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Cover the bowl with plastic wrap and store in the refrigerator until ready to serve.
