Mexican-Inspired Seafood Gazpacho

Mexican-Inspired Seafood Gazpacho

1
Sandi 1

"Mexican cold tomato soup! Refrigerate overnight and serve chilled in chilled bowls with croutons."

Ingredients 8 h 30 m {{adjustedServings}} servings 440 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 72.8g
  • 23%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 2297 mg
  • 92%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.
Tips & Tricks
Chef John’s Cioppino

See how to make San Francisco's famous seafood stew!

How to Make Cold Cucumber Soup

Make this sour-cream and yogurt cucumber soup with an immersion blender.

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Reviews 1

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simple mexican cooking
7/31/2014

super good, I love this dish I omitted the bell pepper, I really recommend it.