Shrimp-Gazpacho Soup

Makes 4
Prep 20 m
Chill several hours or overnight



  1. 1 of 2 In large bowl, combine cucumber, onion, garlic, tomatoes and green pepper. In medium-size bowl, stir together tomato juice, chicken broth, clam juice, vinegar, oregano, basil, pepper sauce, salt and black pepper. Pour over vegetables. Refrigerate, covered, several hours or overnight.
  2. 2 of 2 Divide soup among 4 bowls. Top with chopped shrimp. Serve chilled. Makes 4 servings.
Nutrition Information for Shrimp-Gazpacho Soup
Servings Per Recipe: 4
Per Serving: 3 g fiber, 1290 mg sodium, 222 mg chol., 1 g sat. fat, 191 kcal cal., 27 g pro., 15 g carb., 2 g Fat, total