images

Shrimp Gazpacho

Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado.

TASTE OF HOME TEST KITCHEN



PREP: 15 MIN. + CHILLING MAKES: 12 SERVINGS (ABOUT 3 QUARTS)


6 cups spicy hot V8 juice

2 cups cold water

1 pound peeled and deveined cooked shrimp (31-40 per pound)

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

In a large bowl, combine all of the ingredients. Cover and refrigerate for 1 hour. Serve cold.

NOTE This recipe is best served the same day it’s made.

PER SERVING 1 cup equals 128 cal., 6 g fat (1 g sat. fat), 57 mg chol., 551 mg sodium, 10 g carb., 2 g fiber, 10 g pro. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.