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I'm Mexican and cook this almost the same exact way! I add a couple of diced tomatoes and a diced jalapeño. I also use yellow lemons instead of limes and add salt to taste. I don't do the cucumbers.
Super tasty and yummy. I used about half of the V-8 in this recipe to make it less soupy.
This was super easy and tasted just like what you would get in a restaurant. I used way less V-8 than called for as I didn't want it so soupy. I only used a 16 oz can. The red onion was a bit strong for me and next time I might try a Vidalia sweet onion instead. Thanks for posting it!!
This was really good. I only added half of the spicy V-8 and it was still very soupy. May have found a new recipe....add all the v-8 and you have a delicious shrimp gazpacho!!! Very nice flavors!!!
Briefly sauteed 1 t. minced garlic, 1 T. minced sweet onion, and a pinch red pepper flakes in 2 T. olive oil ~ added juice and zest of 1 lime; added 1 lb raw shrimp for 2-3 minutes. Cooled shrimp briefly, then added scant 1/4 cup minced sweet onion, 11 ounces V-8 juice (2 small cans, although I know 1 can would have been enough!), 3/4 cup chopped cucumber, 1/2 bunch cilantro, and chilled for 3 hours ~ added 1 cubed avocado just before serving! Served with small garlic Parmesan toasts for dunking into the V-8 juice! Tagged for Help a Naked Photo Event in the Photo Forum, September 2012.
My dad used to make this all the time when I was growing up. I've tried making it before going off of what I remembered. Never came out right. This helped! I think the key is definitely the cilantro. I cut all ingredients in half since there are only two of us at home. I also added some imitation crab meat just for some extra 'meat'. Spooning this over Keebler's Club crackers is amazing! Thanks for recipe :)
This was great! I loved it, and so did my DH,which was a surprise, because he does'nt really like shrimp!Thanks for sharing this with us.