mexican favorites | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Thu, 01 Mar 2018 00:27:34 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 mexican favorites | James & Everett https://jamesandeverett.com 32 32 35272068 Caldero de Gazpatcho con Camarones https://jamesandeverett.com/2012/06/27/caldero-de-gazpatcho-con-camarones-2/?utm_source=rss&utm_medium=rss&utm_campaign=caldero-de-gazpatcho-con-camarones-2 https://jamesandeverett.com/2012/06/27/caldero-de-gazpatcho-con-camarones-2/#respond Wed, 27 Jun 2012 14:30:07 +0000 https://jamesandeverett.com/?p=1072 Enjoyed in many regions of the world, this cold tomato soup is loaded with crunchy cucumber, creamy avocado, and succulent shrimp. This light, fresh, and spicy dish is just the ticket to cool you down on a long hot summer day. Enjoyed in many regions of the …

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Enjoyed in many regions of the world, this cold tomato soup is loaded with crunchy cucumber, creamy avocado, and succulent shrimp. This light, fresh, and spicy dish is just the ticket to cool you down on a long hot summer day.

Gazpatcho with shrimp
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Gazpatcho with Shrimp

Enjoyed in many regions of the world, this cold tomato soup is loaded with crunchy cucumber, creamy avocado, and succulent shrimp. This light, fresh, and spicy dish is just the ticket to cool you down on a long hot summer day.
Course Soup
Cuisine Mexican
Prep Time 20 minutes
Chill 4 hours
Servings 8
Author Christoph

Ingredients

  • 2 medium-sized tomatoes, seeded and diced
  • 1 cucumber, peeled, seeded, and diced
  • ½ onion, diced
  • 4 scallion, sliced
  • 1 avocado, cubed
  • ½ red pepper, diced
  • 1 jalapeno, diced
  • 3 tablespoon cilantro, rough chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 24 oz spicy V-8
  • 1 teaspoon ground cumin
  • 1 pound cooked salad shrimp, 50 ct
  • 8 shrimp 16-20 ct cooked, peeled, and deveined for garnish (optional)

Instructions

  • In a large non-reactive mixing bowl place the tomato, cucumber, onions, avocado, peppers, cilantro, and juices. Using a wooden spoon, toss gently to coat all ingredients with the lemon and lime (This will prevent the avocado from turning brown).
  • Add the V-8 juice, cumin, and shrimp. Stir to combine and refrigerate for at least 4 hours before serving.
  • Garnish with the large shrimp.
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