"This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread." — Dawn
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64 fluid ounces
tomato and clam juice cocktail
cooked shrimp, peeled and deveined
avocados, peeled and chopped
red onion, diced
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.
Followed this recipe exactly. There are no flavors in this except the taste of clammy tomato juice. Spent an extra 30 mins. adding some flavors, lots of garlic, red wine vinegar, more salt and pepper, tabasco sauce juice of 2 lemons and olive oil. With all that it still pretty tasteless.
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!
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!
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++++++++++!!!!
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. :)
I made this recipie for my bunko group and they loved it. The only different ingredient I used was Clamato Picante style juice and it added just the right amount of spice. Will definetely make this again.
This is outstanding. I did add a bit of garlic but otherwise didn't stray from the recipe. I thought I made more than I would need but NOOOOOO...it's gone and I want to make another batch right away. Just make certain you use the freshest of ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 101
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