Reviewed: Oct. 9, 2009

This recipe was SO great! I will definitely make it again. I could not use the Clamato or any other premixed clam/tomato drink because I'm allergic to MSG- so I used V8 and added a couple of handfuls of steamed clams for extra fish flavor. It was perfect. :)

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Smay

Home Town: Riverside, California, USA

Living In: Calico Rock, Arkansas, USA

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Reviewed: Aug. 17, 2009

Very good. A nice way to turn garden veggies into a refreshing meal. I used V-8 (will try Clamato next time), and added worchestershire sauce - but I think I'll leave out the sauce next time. Didn't have avocado, and served with a dollop of sour cream. I added a jalapeno, but will probably just use jalapeno hot sauce next time. Very good!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Aug. 15, 2009

This is completely lovely! It is just perfect for any number of occasions - but especially a summer evening. The fresh vegetables make a beautiful presentation - and the flavor matches. I cut the shrimp in half to better fit in a spoon and added some hot sauce. It was served with green chili cornbread. Yum! This is a winner, I've already passed this on to friends.

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Rose G

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Reviewed: Aug. 14, 2009

This was VERY good and incredibly refreshing! I tried cutting the recipe in 1/2, but it was so chockful of chunky goodness, that I ended up using the full amount of the Clamato juice. I had about 1/2 a yellow & 1/2 an orange bell pepper, so I diced and threw them in; the only other change I made was that I also added Tapatio Mexican hot sauce (probably about 2 T. in the end) and I upped the salt and pepper to taste. So, so good! Toss in a splash of vodka, and it could be a savory Blood Mary-Sangria hybrid.

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rhondalcrowell

Home Town: Long Beach, California, USA

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Reviewed: Aug. 13, 2009

Delicious!!!! I added 2 tablespoons of worcestershire sauce and celery salt and cayenne pepper to taste. Makes for a perfect lunch or even an appetizer when served in small portions.

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hoveyfox

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Reviewed: May 12, 2009

This was WONDERFUL! I grew up eating this and it tastes just like my dad used to make. I scaled it down and used what I had on hand. I used a 46 oz of V8 vegetable tomato juice, 1 cucumber, 1 avocado, 1lb of cooked, frozen shrimp that I defrosted under cold water, half of a red onion, half bunch of cilantro, 1/4 lemon juice, salt, pepper and about 1/2 to 1 tsp of cayenne pepper as well as a tsp of worchestire sauce. It turned out so well. Be cautious if you choose to put cayenne in it. As I was making it, it didn't taste very spicy at all so I added a bit more but as it sat in the fridge to chill, the cayenne assumed its full potential and was hot. We love spicy food and it wasn't too spicy for us at all, but wanted to tell others in case they used it and couldn't taste the flavor as they were preparing it.

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naedwards

Cooking Level: Intermediate

Home Town: Palm Springs, California, USA

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Reviewed: May 7, 2009

This is almost identical to authentic Mexican Shrimp Cocktail. If you want to make it as such, add extra lime, a little salt to taste, and here's the trick: either add the juice of a can of jalepenos to taste (just the juice!) or a few dashes of Tapatio. I use both. All you need is a package of saltine crackers and a nice cold beer for the perfect summer treat!

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IcarusII

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Reviewed: Apr. 12, 2009

This recipe is great as a starter - I used all tomato juice, salad shrimp, added 2 diced jalapeno peppers, 2 T. garlic powder, 2 T. Worchestershire sauce and about 10 T. hot sauce. My wife and I love our food spicy so we made these changes/additions. Great recipe - thanks Dawn!

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dawg

Cooking Level: Intermediate

Living In: Nashport, Ohio, USA

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Reviewed: Mar. 28, 2009

I LOVED this dish. I added 1tbsp of garlic and 1tbsp of olive oil but it was just as good before I added them. I also cut my shrimp into bite sized pieces to get shrimp in every bite! Great recipe!

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Lynne

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Reviewed: Feb. 22, 2009

I never thought about using avocados in soups before, so when I came across this recipe I was pleasantly surprised. The only thing different I did was leave out the cucumber, use mixed seafood instead of just shrimp, and make my own tomato soup base by stewing some tomatoes just covered in water with some garlic for 15 minutes and blending it with some leftover drainings from boiling the seafood. Absolutely delicious!

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 19, 2009

Easy, and good. To one bowl I added some salsa. I might add black beans sometime.

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Lynn Barbee

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Reviewed: Aug. 10, 2007

I cut the recipe down to 4, I used frozen/thawed salad shrimp (otherwise I'd have given them a rough chop), I diced everything very fine & I used cilantro-in-a-tube (about 2 tbps). I also added celery salt, a couple of tbp of EVOO, a tbp of worcestershire (figure it's good in bloody mary's so what the heck), some diced yellow bell pepper & a smidgeon of hubby's hot sauce (it's garlic, serrano peppers, bell peppers & onions, roasted & pureed). I made it up & let it meld in the fridge for a couple of hours & then gave it a squeeze of lime before I served it in chilled bowls. This is a very filling, satisfying gazpacho ...all the accompaniments it needs is some toast & a glass of sauvignon blanc. Thansk for a great recipe Dawn...we really enjoyed it!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jul. 25, 2007

THIS SOUP GETS AN A++++!!! I'VE BROUGHT IT TO SEVERAL FAMILY FUNCTIONS AND EVERYONE HAS RAVED ABOUT IT! I'VE ADDED MORE AVOCADOS BECAUSE MY HUSBAND LOVES THEM! YOU MAY ALSO WANT TO ADD SOME EXTRA SPICES LIKE SEASONED SALT OR MEXICAN SPICES!! A++++++++++!!!!

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