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.