This recipe for Summer Shrimp Gazpacho, by Lisa Blevins, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. cooked shrimp (peeled with tails on or off) 1 medium white onion, diced 1 medium to large tomato, seeded and diced 5 avocados, diced 1 bunch cilantro, chopped (about 1 cup or so) juice of 1 lime 1 large can V8 juice, either Mexican flavored or plain Chahalula hot sauce to taste
Mix to combine (I use a 2 gallon pitcher) Refrigerate 1 hour. Serve cold with tortilla chips.
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