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 Time20minutes
Chill4hours
Servings8
AuthorChristoph
Ingredients
2medium-sized tomatoes,seeded and diced
1cucumber,peeled, seeded, and diced
½onion,diced
4scallion,sliced
1avocado,cubed
½red pepper,diced
1jalapeno,diced
3tablespooncilantro,rough chopped
2tablespoonsfresh lime juice
2tablespoonsfresh lemon juice
24ozspicy V-8
1teaspoonground cumin
1poundcooked salad shrimp,50 ct
8shrimp 16-20 ct cooked,peeled, and deveined for garnish (optional)
Method
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.