Chilled Shrimp Gazpacho with Avocado

by CleanPlateClub
Prep: 15m
Cook: 1h
seafood
Chilled Shrimp Gazpacho with Avocado - Image

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Ingredients
Servings:12
6cupspicy vegetable juice
2cupwater
1/2cuplime juice
1/2cupfresh cilantro
1/2tspsalt
1/4tsphot pepper sauce
1lbcooked shrimp
1cucumber
2tomato
2avocado
Nutrition Facts

Per serving

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Instructions
  1. 1

    Mix the base

    In a large glass or ceramic bowl (skip metal — the tomato acid reacts with it), stir together the spicy vegetable juice, cold water, lime juice, minced cilantro, salt, and hot pepper sauce.

  1. 2

    Add the shrimp and vegetables

    Remove the tails from the peeled, cooked shrimp. Seed and dice the cucumber, seed and chop the tomatoes, and peel and chop the avocados. Gently stir everything into the base.

  2. 3

    Chill and serve

    Cover and refrigerate at least 1 hour. Serve cold. Taste before serving — a little extra lime or hot sauce wakes it right back up.

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Chilled Shrimp Gazpacho with Avocado

Created by: CleanPlateClub

Prep Time: 15m
Cook Time: 1h
Servings: 12

Ingredients

  • 6 cup spicy vegetable juice
  • 2 cup water
  • 1/2 cup lime juice
  • 1/2 cup fresh cilantro
  • 1/2 tsp salt
  • 1/4 tsp hot pepper sauce
  • 1 lb cooked shrimp
  • 1 cucumber
  • 2 tomato
  • 2 avocado

Instructions

  1. Mix the baseIn a large glass or ceramic bowl (skip metal — the tomato acid reacts with it), stir together the spicy vegetable juice, cold water, lime juice, minced cilantro, salt, and hot pepper sauce.
  2. Add the shrimp and vegetablesRemove the tails from the peeled, cooked shrimp. Seed and dice the cucumber, seed and chop the tomatoes, and peel and chop the avocados. Gently stir everything into the base.
  3. Chill and serveCover and refrigerate at least 1 hour. Serve cold. Taste before serving — a little extra lime or hot sauce wakes it right back up.

Notes & Tips

This is my answer to the nights when turning on the stove feels like a hostile act. It's basically a cold soup that eats like a meal — the shrimp and avocado do the heavy lifting, and the spicy vegetable juice means you're not peeling and pureeing tomatoes all afternoon. If spicy isn't your thing, regular vegetable juice works fine and you can pass hot sauce at the table. It keeps about two days in the fridge before the fresh stuff goes dull, so plan on eating it, not storing it.