Shrimp Gazpacho

This refreshing take on classic chilled tomato soup features shrimp, lime and lots of avocado. This recipe is best served the same day it’s made.

—Taste of Home Test Kitchen

Prep: 15 min. + chilling • Makes: 12 servings

• 6 cups spicy hot V8 juice
• 2 cups cold water
• ½ cup lime juice
• ½ cup minced fresh cilantro
• ½ tsp. salt
• ¼ to ½ tsp. hot pepper sauce
• 1 lb. peeled and deveined cooked shrimp (31-40 per lb.), tails removed
• 1 medium cucumber, seeded and diced
• 2 medium tomatoes, seeded and chopped
• 2 medium ripe avocados, peeled and chopped

In a large nonreactive bowl, mix the first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

1 cup: 112 cal., 4g fat (1g sat. fat), 57mg chol., 399mg sod., 9g carb. (5g sugars, 3g fiber), 10g pro. Diabetic exchanges: 2 vegetable, 1 lean meat, 1 fat.