Mexican Shrimp Soup

Mexican Shrimp Soup (Sopa de Camarones)

Serves 4

This soup, which should be served ice cold, is the Mexican counterpart of Spanish gazpacho. I based it on a recipe I found in the Healthy Carb Cookbook for Dummies by Jan McCracken.

This nourishing soup's broth has a delicate flavor, which is absorbed by the shrimp. You can serve Mexican Shrimp Soup as the main dish at a summer luncheon or as an exciting prelude to a fish dinner.

Tip: Make sure your avocados are ripe, but not overripe.

Fresh ingredients combine to make this cold soup the perfect warm-weather lunch.

Ingredients

1 lb. 35-40 count (medium) shrimp, cooked, tails removed
2 avocados, peeled, pitted and diced
 1 cup diced onion
1 cup diced tomatoes
1/2 cup chopped fresh cilantro
32 oz. Clamato juice
salt and pepper to taste

Preparation

1. If using canned diced tomatoes, remove 1 cup from the can and drain.

2. Dice the shrimp.

3. Combine the shrimp, onion, tomatoes, cilantro and avocados in a big bowl.

4. Add the Clamato juice and stir well.

5. Cover and refrigerate for at least 3 hours.

Every spoonful has a riot of flavors and textures.