Mexican-Inspired Seafood Gazpacho |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mexican cold tomato soup! Refrigerate overnight and serve chilled in chilled bowls with croutons. Ingredients:
1 (64 ounce) bottle tomato and clam juice cocktail |
1/4 cup ketchup |
lemons, juiced |
1 tablespoon chopped fresh cilantro |
1 large cucumber, seeded and diced |
1/2 pound cooked small shrimp |
4 ounces imitation crabmeat, chopped |
1 green bell pepper, chopped (optional) |
1 avocado - peeled, pitted, and diced |
1 tomato, diced |
Directions:
1. Mix tomato and clam juice cocktail, ketchup, lemon juice, cilantro, cucumber, shrimp, imitation crabmeat, and green bell pepper in a 2-quart container. Chill 8 hours or overnight and serve in bowls topped with diced avocado and tomato.
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