Shrimp Gazpacho

By á-708

Ingredients

• 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)

Details

Servings 4

Preparation

Step 1

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