Mexican-Inspired Seafood Gazpacho recipe

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Ingredients

1 (64 ounce) bottle tomato and clam juice cocktail
¼ cup ketchup
lemons, juiced
1 tablespoon chopped fresh cilantro
1 large cucumber, seeded and diced
½ pound cooked small shrimp
4 ounces imitation crabmeat, chopped
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 tomato, diced

Nutrition Info

440 calories
carbohydrate: 72.8 g
cholesterol: 116.3 mg
fat: 8.4 g
fiber: 6.9 g
protein: 19.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 2297.2 mg
sugar: 25 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix tomato and clam juice cocktail, ketchup, lemon juice, cilantro, cucumber, shrimp, imitation crabmeat, and green bell pepper in a 2-quart container. Chill 8 hours or overnight and serve in bowls topped with diced avocado and tomato.

Recipe Yield

4 servings

Recipe Note

Mexican cold tomato soup! Refrigerate overnight and serve chilled in chilled bowls with croutons.

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