Menu Enter a recipe name, ingredient, keyword...


Shrimp Gazpacho


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 4 cups (1 L) tomato and clam juice cocktail, or tomato juice
  • 1 lb (450 g) cooked shrimp, peeled and deveined
  • 2 avocados, peeled and diced
  • 2 medium tomatoes, diced
  • 2-3 scallions (spring onions), green and white parts, finely chopped
  • 1 cucumber, diced
  • 1 small bunch parsley or cilantro (coriander leaves), chopped
  • 1 Tbs (15 ml) lemon juice
  • Salt and freshly ground pepper to taste
  • Hot sauce to taste (optional)


Servings 4


Step 1

Combine all the ingredients in a bowl and refrigerate for at least 2 hours before serving chilled. Serves 4 to 6.

You'll also love

Review this recipe

Cajun Shrimp and Rice Shrimp Cobb Salad