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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.
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| Fresh ingredients combine to make this cold soup the perfect warm-weather lunch. |
Ingredients
1 lb. 35-40 count (medium) shrimp, cooked, tails removed2 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.
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| Every spoonful has a riot of flavors and textures. |
